Zendea's Strawberry Rhubarb Pie

A favorite childhood recipe for strawberry-rhubarb pie uses eggs to thicken the sweet, tangy filling. Use fresh or frozen fruit and make this anytime.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 669 Calories

Ingredients

• 2 eggs
• 1 tablespoon milk
• 1 cup white sugar
• 3 tablespoons white sugar
• 1 (15 ounce) package pastry for a 9 inch double crust pie
• 0.5 cup butter
• 1.5 cups sliced fresh or frozen rhubarb, thawed
• 0.5 cup frozen sliced sweetened strawberries, thawed

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Place 1 cup of sugar into a saucepan, and mix in the rhubarb; add butter, and bring to a boil over medium-high heat. Cook, stirring often, until the rhubarb is tender, about 10 minutes. Stir in the strawberries, and set aside. Let cool to lukewarm. Beat the eggs in a bowl until frothy, and mix into the rhubarb mixture.

Step 3

Unroll the pie crusts, and line an 8-inch pie dish with a crust; pour the filling into the bottom crust. Place the second crust on top of the pie, and press the edges together. Crimp edge with a fork to seal. Cut 4 1-inch slits in the top of the crust with a sharp knife. Pour milk into a small bowl, and brush top crust with milk; sprinkle pie with 3 more tablespoons of sugar.

Step 4

Bake the pie in the preheated oven until the crust is golden and the filling is set, 45 minutes to 1 hour. Allow pie to cool before cutting. Refrigerate leftovers.