Martin’s Family Fruit Farm — Strawberry Rhubarb Pie

Ingredients

• Mix the rhubarb, strawberries, sugar, cornstarch, zest and juice of lemon, a dash of cinnamon, and vanilla.
• Mix well in a large bowl and 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.
• Brush with egg white wash and garnish with large granule (or regular) sugar.
• Collar with foil and bake at 425 degrees F for 15 minutes.
• Decrease temperature to 375 F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.
• Higher altitudes will take 450 F and 400 F respectively.
• Let cool before serving.