Zendea's Strawberry Rhubarb Pie
Description
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.
Ingredients
•
1 cup white sugar
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1 1/2 cups sliced fresh or frozen rhubarb, thawed
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1/2 cup butter
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1/2 cup frozen sliced sweetened strawberries, thawed
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2 eggs
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1 (15 ounce) package pastry for a 9 inch double crust pie
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1 tablespoon milk
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3 tablespoons white sugar
Directions
1
Preheat oven to 375 degrees F (190 degrees C).
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.
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.
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.