Martin’s Family Fruit Farm — Strawberry Rhubarb Pie
A beautiful crusty pie filled with a red deliciousness. Not too sweet, not too tart.
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Cooking tools:
- Microplane
- Pastry brush
- Pie dish
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Colander
- Fork
Ingredients
- Pastry for 9” Double Crust Pie
- 21/2 cups chopped fresh red rhubarb
- 21/2 cups washed, hulled and cut strawberries
- 11/3 cups sugar (11/4 cups for high altitude)
- 1/4 cup, plus 1 tablespoon cornstarch
- 1/2 teaspoon lemon zest
- 1/2 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoons butter, diced
- 1 egg white beaten with 1 teaspoon water
- Large granule sugar (regular sugar works fine too)
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