Rhubarb Strawberry Pie
Ingredients
- 2 cans Oregon Fruit Products Rhubarb in Strawberry Sauce (drained, reserve sauce from 1 can)
- 3 tbsp Sugar
- 2 tbsp Cornstarch
- 1 Egg + 1 tbsp Water
- Pastry for a Double Crust, 9-inch pie
Instructions
- Preheat oven to 400°F. Drain the rhubarb and reserve the strawberry sauce from one can.
- In a small bowl, whisk together the sugar and cornstarch.
- Stir the strawberry sauce into the combined cornstarch-sugar mixture, and then gently fold in the rhubarb until incorporated.
- Fill a 9-inch pie pan with one crust and pour in fruit filling.
- Whisk together egg and water in a small bowl.
- Create a lattice top with second crust, sealing the crust edges and brushing the top with the egg wash.
- Bake for 40 minutes, then increase heat to 425°F and bake 10 more minutes until filling is bubbly and crust is golden brown.