An excellent pie to make when strawberries and rhubarb are at their peak. This delicious fruit-filled pie is a recipe from Canadian Living magazine, May 1993. You can substitute a plain top crust instead of the lattice top if you like; brush with the egg glaze and cut steam vents. Tip: Keep a clear plastic quilt ruler with your baking and cooking supplies to measure pastry strips for lattice pies, to measure squares or strips of dough, pastry, or pasta, or as a guide for cutting squares evenly.
Category: not set
Cuisine: not set
4 cups rhubarb chopped
2 cups strawberries sliced
1 1/3 cups granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/4 teaspoon cinnamon
pastry for a double-crust 9-inch pie
1 egg beaten for glaze
sugar (optional)
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