Strawberry Rhubarb Pie
Prep: 30 minutes
Cook: 50-60 minutes
2 pie crusts – homemade or bought
3-4 cups rhubarb, chopped
3 cups strawberries, sliced
1 1⁄3 cups granulated sugar
1⁄4 cup cornstarch
1 egg white
Preheat oven to 400 degrees.
Using a large mixing bowl, add chopped rhubarb, sliced strawberries, sugar, and cornstarch. Mix well.
Spoon mixture into pie pan containing pie crust.
Place top crust over mixture and pinch outer edges to seal.
Cut vent slices into the top crust, brush on egg white over top, and place in oven.
Bake 50 – 60 minutes, or until crust is golden brown.
Remove from oven and cool 15 to 20 minutes.
Serve each slice with a scoop of vanilla ice cream, or whipped topping. Enjoy!
A special shout out to Nadine Philp for this deliciously simple recipe!