Strawberry-Rhubarb Pie
- pastry for an 8- or 9-inch, double-crust pie, unbaked
- 3 cups chopped rhubarb
- 2 cups strawberries
- 3 tablespoons cornstarch or arrowroot
- 2/3 cup honey
Instructions:
Strawberry-Rhubarb Pie is a simple pie for your first summer barbecue. This is a juicy pie, full of flavor and color.
- Preheat oven to 450°.
- Clean rhubarb, and cut it into Vi- to %-inch pieces. Clean strawberries, and cut into quarters.
- Combine fruit in a large bowl. Sprinkle cornstarch or arrowroot over the fruit. Stir gently. Add honey, and stir until well mixed.
- Prepare bottom pie shell. Pour fruit into the pie shell. Trim the dough so it is even with the sides of the pie pan. Roll out the remaining dough, and lay across the top of the fruit. Leave about 1 inch of dough to fold under the bottom crust, and trim the rest. Fold the top dough under the bottom, and press to seal. Crimp the edge and slit the top crust.
- Bake in a preheated 450° oven for 15 minutes. Reduce the temperature to 350°, and bake it for an additional 30 to 35 minutes. Pie will become firm as it cools. Serve at room temperature.