Yale's Strawberry Rhubarb Pie

 

 

Filling:

4 cups diced rhubarb

2 cups strawberries, halved or quartered (if large)

1 - 1.5 cups sugar (I prefer the tart side)

1/4 cup cornstarch

zest of one orange

pinch cinnamon

 

 

Preheat oven to 425.  Line a 9 inch pie pan with pie pastry.

In a large bowl, toss together the rhubarb, strawberries, sugar,

cornstarch, orange zest, and cinnamon. Mix well then mound into

prepared pie shell. Cover with top pastry, cut steam slits.

Place pie on a rack in lower third of oven.  Cover edge with

2- to 3- inch strips of aluminum foil to prevent excessive

browning.  Bake for 30 minutes, then remove foil.  Reduce heat

to 400 and bake for an additional 15-25 minutes or until crust

is brown and juice begins to bubble through silts in crust.

Remove from oven and let cool about 15-20 minutes before cutting.

Top with slices of fresh strawberries.