Rhubarb-strawberry pie
Instructions:
-
Not only do the flavors of rhubarb and strawberry enhance each other, they happen to be in season at the same time. The strawberries lend rhubarb a mellow sweetness, and rhubarb adds its own tang to the pie. For those who buy strawberries and have rhubarb in their garden, the economical advantage is obvious.
- Pastry for 1 double-crust 9-inch pie;
- 1 pint fresh strawberries, cleaned, hulled, and sliced;
- 2 cups sliced raw rhubarb;
- 3⁄4 cup tightly packed light brown sugar;
- 1⁄2 cup granulated sugar;
- 2 tablespoons all-purpose flour;
- 2 tablespoons butter;
- 1 egg white, lightly beaten;
- Granulated sugar;
- Whipped cream or heavy cream.
- Prepare the pie crust and use half of it to line a 9-inch pie pan. Preheat oven to 425°F.
- In a bowl, combine the strawberries, rhubarb, brown sugar, granulated sugar, and flour. Pile the fruit in the pastry-lined pie pan and level off. Dot with butter. Lay the top crust over the fruit. Seal and flute the edges. Cut vents in the top. Brush crust with beaten egg white and sprinkle with sugar. Bake 40 to 50 minutes, until golden. Serve warm or cooled to room temperature with whipped cream or cream to pour over pieces of the pie.