Strawberry Rhubarb Pie

Preparation

1. Preheat oven to 400 ° F.

2. Make the filling: Mix sugar give, cornstarch, cinnamon and salt in a large bowl. To coat in rhubarb and strawberries and stir well.

3. On a lightly floured surface with a lightly floured rolling pin, dough into a roll 13-inch circle. Cut jagged edges. Line the pie pan with the dough.

4. Share. The filling into the pie crust

5. Roll. The remaining dough into a 10 inch circle

With a pastry wheel or sharp knife into 3/4 inch wide strips cut twelve. Arrange 6 strips over filling, with the longest at the center. The remaining strips on top in the opposite direction, they weave in strip background, if desired. Cut, the ends of the inner edge of the circular plate. Press the ends of the edge of the bottom crust. Cantilevered roller crust above the bottom edges of the strips to form a single rim. Flute or crimp the edge. Network brush with the egg mixture.

6. Bake the cake for 20 minutes. Reduce the oven temperature to 350 degrees F and bake until crust golden and the rhubarb is soft when pierced, 50 to 55 minutes. Make sure to cool the cake on a wire rack for at least 1 hour before serving.

Recipe Notes

• In a variation of this delicious cake, replacing half of fresh strawberries, pitted sweet cherries or raspberries, and add 1/4 teaspoon of ginger powder filling. Grapes also make an interesting flavor twist.
• Keep the cake at room temperature on the day, baked; then cover with plastic and refrigerate up to 3 days.
• Rhubarb plants are incredibly easy to grow and resistant to drought. Your friends may have some to share and to give away, or you can buy at your local nursery. It grows like a weed that require very little attention.