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Secret Strawberry-Rhubarb Pie




Source of Recipe


Michelle Toth - Redmond Washington


Recipe Introduction


What's the secret? Almon cake-and-pastry filling adds a pleasing hint of nutiness.


List of Ingredients




1 recipe pastry for double-crusted pie
2/3 cup sugar
1/4 cup cornstarch
1/2 of a 121/2 oz. can almon cake-and-pastry filling
1 tbsp. lemon juice
1/2 tsp. ground nutmeg
1/4 tsp. salt
3 cups fresh or frozen sliced rhubarb
2 1/2 cups sliced fresh strawberries
1 tbsp. butter
1 slightly beaten egg white
2 tbsp. sliced almonds

Recipe



Prepare pastry for double-crust pie. On a lightly floured surface roll out half the pastry to a 12 inch circle. Line a 9 inch pie plate with the pastry. In a large bowl stir together sugar, cornstarch, almond filling, lemon juice, nutmeg and salt. Stir in rhubarb and strawberries(if using frozen fruit, let mixture stand for 30 minutes or until fruit is partially thawed, but still icy). Transfer mixture to pastry-lined pie plate. Trim pastry to edge of pie plate. Dot filling with butter. Roll out remaining pastry to a 12 inch circle. Cut slits in remaining pastry' place on filling and seal. Crimp edges. To prevent over browning, cover edge of pie with foil. Place pie plate on a baking sheet to catch any drips. Bake in a 375 degree oven for 25 minutes for fresh fruit(50 minutes for frozen fruit). Remove foil. Bake for 25 to 30 minutes more or until top is golden. During last 10 minutes of baking, quickly brush top with egg white and sprinkle with almonds. Cool on wire rack.