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STRAWBERRY RHUBARB PIE
Your favorite pie crust recipe for a double crust
2 1/2 cups chopped FRESH red rhubarb
2 1/2 cups de-stemmed, washed and chopped strawberries
1 1/2 cups sugar
2 tablespoons cornstarch
1 tablespoon WONDRA flour
1/2 teaspoon lemon zest
Juice of 1 small lemon
1/2 teaspoon ground QUALITY cinnamon
1 teaspoon PURE vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water

• Preheat oven to 425°.
• In a large mixing bowl combine the rhubarb, strawberries, sugar, cornstarch, flour, lemon zest, lemon juice, cinnamon, and vanilla.
• Pour out into chilled crust.
• Dot the top of the filling with the butter.
• Brush edges of pie crust with egg white wash.
• Roll out the other piece of dough and place over filling.
• Crimp to seal edges.
• Slice several vents into top to allow steam to escape.
• Brush with egg white wash and garnish with large granule sugar.
  bake for 15 minutes.
• Decrease temperature to 375° and bake for an additional 45 to 50 minutes, until the filling starts to bubble.

NOTES:

• I often like to cook the filling first if the rhubarb is especially tough, but be sure to allow filling to cool COMPLETELY before filling crust.
• Collar with foil for the first 30 minutes to prevent burning.