Strawberry Rhubarb Pie from Closet Cooking (makes 1 pie) Ingredients: 3 cups strawberries (cleaned, hulled and sliced) 3 cups rhubarb (cleaned, trimmed and cut into 1/2 inch pieces) 1 cup sugar 1 lemon (juice and zest) 3 tablespoons cornstarch 1 pinch cardamom (ground) 2 pie pastry crusts 1 egg white (lightly beaten) 1 tablespoon water Directions: 1. Mix the strawberries, rhubarb, sugar and lemon juice and zest in a large bowl and let sit for 20 minutes. 2. Sprinkle the cornstarch and cardamom on and mix it in. 3. Pour the mixture into a pastry lined pie dish. 4. Top with the other pastry crusts, crimp the sides closed and slice some holes in the top. 5. Mix the egg white and water and brush onto the pie crust. 6. Bake in a preheated 400F oven for 10 minutes, reduce the heat to 350F and bake until it is golden brown on top, about 30 minutes. |