Ingredients
2 pie crusts, prepared , refrigerated
1 cups fresh red rhubarb, chopped
1 cups strawberries, de-stemmed , washed , cut ,
½ cup white sugar, or raw brown sugar
2 tbsp minute tapioca
1 tbsp all-purpose flour
½ tsp lemon juice
½ tsp ground cinnamon
1 tsp vanilla extract
2 tbsp butter, cubed small
1 egg white, beaten with 1 Tbsp. water
large granule sugar
Preparation
Mix the rhubarb, strawberries, sugar, tapioca, flour, juice of lemon, dash of cinnamon, and vanilla well, in a large bowl, then pour into pie plate lined with bottom 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.
Brush with egg white wash and sprinkle with large granule sugar.
Collar with foil and bake at 425 degrees F for 15 minutes.
Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.(I end up covering the pie with foil the last 20 minutes so it doesn’t brown the crust too much).
Let cool before serving.
