Heritage Rhubarb Pie

Ingredients

• 2 prepared 9-inch pie crusts
• 4 cups sliced rhubarb stalks (leaves removed)
• 1 cup sliced strawberries
• 1 cup sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1 tbsp butter, cut into small pieces
• 1 egg mixed with 1 tbsp water for egg wash, optional

Instructions

1. 1

   Preheat oven to 400°F (205°C).

2. 2

   Toss rhubarb and strawberries with sugar, cornstarch, lemon juice and salt.

3. 3

   Line a 9-inch pie plate with one crust and fill with fruit mixture. Dot with butter.

4. 4

   Top with second crust, seal edges and cut steam vents. Brush with egg wash if desired.

5. 5

   Bake 20 minutes, reduce heat to 350°F (175°C), and bake 30–35 minutes more until deeply bubbling. Cool at least 3 hours before slicing.