Fresh Strawberry Rhubarb Pie

Recipe from: Sally's Baking Addiction

 I've never really liked rhubarb pie with strawberries, but this recipe changed my mind.  Its got a good ratio of strawberries to rhubarb, its not runny, and the crust is good too.

  

Ingredients

Two pie crusts (this recipe is really good)

3 cups sliced rhubarb

2 1/2 cups sliced strawberries

1/3 cup packed brown sugar

1/3 cup sugar

1/4 cup cornstarch

1/4 tsp salt

1 Tbsp orange juice

1/2 tsp vanilla extract

2 Tbsp butter cut into pieces

1 large egg beaten and mixed with 1 Tbsp milk or water

Instructions:

Make the pie crust through step 5

Make the filling: Stir the rhubarb, strawberries, brown sugar, sugar, cornstarch, salt, orange juice, and vanilla extract. Set filling aside as oven preheats.

Preheat the oven to 400 degrees

Roll out the chilled pie dough one at a time.  Place it in the pie dish.  Put the pie filling into the pie dish, leaving all of the excess liquid in the bowl. Dot the pieces of butter on top of the filling.

Arrange the lattice and crimp the edges.

Gently brush the top of the pie crust with the egg mixture and sprinkle with a little sugar. 

Place the pie on a baking sheet and place in oven for 20 minutes, then reduce the temperature to 350 degrees for 30 to 35 minutes.  If the crust is browning too quickly, put a pie shield on for the last 10-15 minutes.

Let the pie cool for 3 hours before slicing.