Strawberry Rhubarb Pie

1. 1

   Toss all ingredients together& scrape into pie shell.

2. 2

   If covering the filling with pastry, moisten the edge of pie shell; cover with pastry top.

3. 3

   Trim, leaving 3/4 inch overhang; fold overhang under pastry rim.

4. 4

   Seal& flute edge.

5. 5

   Whish the yolk of 1 egg with 1 tbsp water& brush over pastry.

6. 6

   Sprinkle with sugar& cut 4 steam vents in the centre.

7. 7

   OR cover filling with a lattice of pastry strips.

8. 8

   OR cover filling with the crumble mixture from recipe#91390.

9. 9

   Place a foil-lined baking sheet (to catch drips) on the bottom rack of a preheated 425F oven.

10. 10

    Place pie on rack above& bake for 20 minutes.

11. 11

    Reduce heat to 350F& bake until golden with filling bubbling, about 55 to 70 minutes, shielding the edges with foil if browning too quickly.

12. 12

    Let cool completely on rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.