Hi everyone . The cookbook today is Family Circle’s Annual recipes 2008
Copyright 2008 Meredith Corporation
Recipe on page 130
Strawberry Rhubarb Pie
1 pkg of refrigerated rolled pie crusts 2 per package
3 cups fresh or frozen rhubarb pieces
3 cups strawberries trimmed and quartered
1 cup sugar mixed with 1/4 cup cornstarch
1 tbs lemon juice
1 tbs milk
1 tsp sugar
Heat oven to 400°. Fit one of the pie crusts into a 9 inch pie shell plate. Set aside.
In a large bowl, toss rhubarb, strawberries, sugar-cornstarch mixture, and lemon juice. Let’s stand five minutes..
Using a knife or a pizza cutter cut remaining crust into 1 inch strips into weave into a lattice pattern. (we left crust intact.)
Crimp strip edges with bottom crust to seal. Brush crust with milk, then sprinkle with 1 teaspoon of sugar. Bake it 400° for 50 minutes, covering the edge of the pie with foil if browing too quickly.
Cool to room temperature serve slightly warm with ice cream if desired.

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