Strawberry Rhubarb Pie
"An excellent pie to make when strawberries and rhubarb are at their peak. This delicious fruit-filled pie is a recipe from Canadian Living magazine, May 1993. You can substitute a plain top crust instead of the lattice top if you like; brush with the egg glaze and cut steam vents. Tip: Keep a clear plastic quilt ruler with your baking and cooking supplies to measure pastry strips for lattice pies, to measure squares or strips of dough, pastry, or pasta, or as a guide for cutting squares evenly...."
INGREDIENTS
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4 cups rhubarb, chopped
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2 cups strawberries, sliced
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1 1/3 cups granulated sugar
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1/4 cup cornstarch
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1 tablespoon lemon juice
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1/4 teaspoon cinnamon
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pastry for a double-crust 9-inch pie
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1 egg, beaten for glaze
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sugar (optional)
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