Strawberry Rhubard Pie
From the brain of Amy
1 pound strawberries (I had to use frozen, it’s November)
2 – 3 stalks of rhubarb cut into small pieces
1 apple, peeled and diced small
2 t. lemon juice
3 T. corn starch
1/2 c. sugar (I like coconut palm sugar)
1 t. vanilla extract
1 t. cinnamon
1 – 2 T. butter
Double pie crust
Preheat oven to 400 degrees.
Mix sugar, corn starch, and cinnamon in a small bowl.
In a large bowl mix diced apple with strawberries and rhubarb, add lemon juice.
Pour in sugar mixture and toss.
Line pie pan with crust and pour in fruit mix.
Dot fruit with butter. Add top crust, seal edges and cut slits in top.
Brush egg wash or milk on top crust. Or don’t.
Bake for 20 minutes, then reduce oven temperature to 375 degrees and bake another 20 – 35 minutes or until crust is golden and inside appears bubbly.
Cool for an hour before serving. (yeah right). Great with homemade whipped cream.
**Pie Notes: Shane suggested adding an apple to insure no more watery pies – pectin is magic – so I gave it a whirl and fell in love. It did not affect the flavor at all, and I realized I could have used less sugar. Next time.