Rhubarb and Strawberry Pie

A sensational strawberry rhubarb pie filling with a sweet-tart flavor, baked in your favorite pie crust. Nothing tastes better with vanilla ice cream for a springtime dessert.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 437 Calories

Ingredients

• 1 cup white sugar
• 2 tablespoons white sugar
• 2 tablespoons butter
• ½ cup all-purpose flour
• 1 recipe pastry for a 9 inch double crust pie
• 1 pound rhubarb, cut into 1/4 inch slices
• 2 pints strawberries, hulled and quartered
• 1 large egg yolk

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.

Step 3

Pour filling into prepared pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.

Step 4

Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.

Step 5

Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.