Strawberry Rubarb Pie with Lattice Crust


Use your favorite crust recipe. Make sure it’s one you can trust!
FILLING:

2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar
3 1/2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 egg white

DIRECTIONS:

1) Prep your favorite pie crust. The fork holes help prevent bubbles.

2) Mix all ingredients except egg white in a large bowl.


3) Slice top crust. A pizza cutter works well for this. 

4) Fill bottom crust with the filling and add 1/2 of the strips of top crust on top.

5) Lift every other strip and weave the other half of the strips in. Crimp edges.


6) Brush crust with egg white and sprinkle with sugar. Bake at 425 for 15 minutes and then 375 for an additional 45 minutes. Cool to room temp and serve!

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