Strawberry Rhubarb Pie
Equipment
- 1 9-inch pie dish
Ingredients
- 3 Cups Chopped Rhubarb
- 4 Cups Sliced Strawberries
- 1 Cup Cane Sugar
- 3 Tbsp. Lemon Juice
- 1/2 Cup Clear Jel dissolved in 1 Cup Water
- Pie Crust
- 1 egg plus 1 tablespoon of water egg wash
- 2 tbsp coarse sugar or 1 tablespoon granulated sugar for on top of the crust
Instructions
- Combine all ingredients in a bowl and mix thoroughly. Place in unbaked pie shell, cover with top crust and crimp edges.
- Whisk 1 large egg and 1 tablespoon water together into a small bowl until no streaks of yolk remain. Brush the crust and crimped edges of the pie dough with the egg wash, then sprinkle evenly with 1 tablespoons coarse sugar or 1 tablespoon granulated sugar. Cover pie edges with foil or pie crust shield.
- Bake in 425° oven for 30 minutes. Remove foil or pie shield, turn oven down to 350° and continue cooking another 20 – 25 minutes till golden brown.
Notes
Cover the leftover strawberry rhubarb pie tightly and store at room temperature for up to two days. Store it in the fridge, tightly covered, for up to five days. canning strawberry rhubarb pie filling.