Strawberry Rhubarb Pie
Ingredients:
1 cup white sugar
1/2 cup all-purpose flour
1 pound fresh rhubarb, chopped
2 cups fresh strawberries, hulled and sliced
1 tablespoon butter
1 large egg yolk
2 tablespoons white sugar (for topping)
1 recipe pastry for a 9 inch double crust pie
Directions:
Preheat the oven to 400°F (200°C).
In a large bowl, mix 1 cup sugar and 1/2 cup flour. Stir in rhubarb and strawberries.
Line a 9-inch pie plate with one piece of pastry. Fill with rhubarb and strawberry mixture. Dot with pieces of butter.
Roll out the remaining pastry to cover the pie. Seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.
Beat the egg yolk and brush it over the pastry. Sprinkle with 2 tablespoons of sugar.
Bake in the preheated oven for 35 to 40 minutes, until the filling is bubbly and the crust is golden brown.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 60 minutes | Kcal: 320 kcal per serving | Servings: 8
