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***RHUBARB STRAWBERRY PIE

Source of Recipe

UNKNOWN

Strawberry Rhubarb Pie

Prepared pie pastry for a 9 inch double crust pie

2 cups sliced strawberries
3 cups rhubarb (1/2 inch dice)
1 cup sugar
2 tablespoons orange liqueur or orange juice
2 teaspoons orange or lemon zest
3 tablespoons corn starch
1/4 teaspoon cinnamon
1/8 teaspoon each, nutmeg and ginger
2 tablespoons unsalted butter
milk
coarse or regular sugar

Preheat oven to 400 F.

Line 9 inch pie pan with pastry, reserving sufficient dough for the top crust.

In a large bowl, toss the strawberries, rhubarb, sugar, orange liqueur or orange juice,
cornstarch, cinnamon, nutmeg and ginger. Spoon into pie shell. Dot with butter.

Place top crust on and seal and crimp edges. Brush top with milk and sprinkle lightly with
coarse or regular sugar. Cut steam vents.

Place pie on a cookie sheet to catch juices. Place in oven, reduce heat to 375 F. and bake
until pie is oozing and top crust is a golden color - 35-45 minutes.

Let pie cool well before serving - about 15-20 minutes.

Serves 8