Yale's Strawberry Rhubarb Pie
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
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.