Grandma's Strawberry Rhubarb Pie

By Addie

“Grandma used the fresh rhubarb she grew in her garden to make this delicious pie we loved so much.”

Ingredients

• 4 cups fresh rhubarb
• 3 cups (1 pint) fresh strawberries
• Pie pastry for double-crust 9-inch pie
• 1 1/2 cups granulated sugar
• 1/2 cup cornstarch
• 2 tablespoons quick-cooking tapioca
• 1 tablespoon grated lemon zest
• 1/4 teaspoon ground allspice
• 1 large egg, lightly beaten

Preparation

Step 1

Preheat the oven to 425°F. Slice rhubarb into 1-inch pieces; set aside. Slice strawberries; set aside.


Roll out half the pastry; place in 9-inch pie plate. Trim pastry; flute edges, sealing to edge of pie plate. Set aside.


Place rhubarb and strawberries in large bowl. Combine sugar, cornstarch, tapioca, lemon zest and allspice in medium bowl; mix well.


Sprinkle sugar mixture over fruit; toss to coat well. Fill pie shell evenly with fruit. (Do not mound in center.) Roll out remaining pastry to 10-inch circle. Cut into 1/2-inch-wide strips.


Form strips into lattice design over fruit; seal ends. Brush egg over pastry.


Bake until filling is bubbly and thick, about 50 minutes. Cool pie on wire rack. Serve warm or at room temperature. Store any leftover pie, covered, in the refrigerator.
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Grandma's Secret Trick:

To avoid soggy pies, Grandma always washed the strawberries under cold running water, removed the leafy top portion and let the berries stand upside down for about 30 minutes to allow excess moisture to drain.