Strawberry Rhubarb Pie!

I apologize that its taken me this long to post this recipe. I've been so busy! Work has been hectic (ahem, I got a lil' promotion, yay me), and it leaves me quite tired at the end of the day. But I digress...

The pie!



Ingredients:

1 frozen deep dish pie crust, 1 frozen regular pie crust
2 cups strawberries, capped and sliced
2 cups rhubarb, chopped
1 1/2 cups sugar
2 tbsp. tapioca (or substitute with corn starch)
1 tbsp. flour
1/2 tsp. lemon zest
1/2 tsp. cinnamon
1 tsp. vanilla extract
3 tbsp. butter, sliced

Topping:
1 egg white, plus 1 tbsp. water
Large granule sugar (or substitute with regular sugar)

Wash and rinse the strawberries, and cut off the tops. Slice, and combine with the other ingredients. You can add an additional tbsp. of lemon juice, but this is optional. Pour the ingredients into the deep dish pie crust, and top with the inverted regular pie crust. Pinch the edges together to seal the pie. Cut a diamond into the center of the pie, to allow some heat to escape while baking.

Beat together the egg white and water, and brush over the top of the pie crust. Sprinkle with large granule sugar, or in a pinch, just regular sugar.

Cover with aluminum foil, and bake in a 425-degree oven for 15 minutes. Decrease the oven temperature to 375-degrees, and bake for an additional 45 minutes. Remove the foil when there is about 15 minutes left of baking time, to allow the crust to crisp a little bit.

Let the pie cool (I was impatient, and didn't do this with the first slice) until the filling firms up a little bit.

This pie is soooooo yummy! Its sweet as well as tart/tangy, and can be served warm or cool (on a particularly warm Spring/Summer day).