Strawberry-Rhubarb Pie

I'm on a pie kick. Ever since making that awesome blueberry pie for Benjamin's birthday, I just want to try every pie recipe possible. Since we were having visitors last weekend, I thought I'd make a new pie for while they were here. It came out quite well. It was right on the edge of being too sweet for me, but I enjoyed the piece I had. I figure if I make it again, I can try balancing the sweetness of the strawberries and sugar I add more accurately.

I used the pie crust recipe that I used for the blueberry pie. And I also upped the lemon zest, lemon juice, and cinnamon amounts a bit. I liked how fresh the lemon flavors made the pie taste.

Grandma's Strawberry-Rhubarb Pie
A variation on this recipe by Valarie Enters, Sanford, Florida



2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1 teaspoon lemon zest
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar

Prepare crust of your choice. Place bottom part of the crust in the pie dish and chill in the refrigerator while you prepare the filling. Preheat oven to 425°F.

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar.

Collar with foil and bake at 425°F for 15 minutes. Decrease temperature to 375°F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. (Higher altitude will take 450°F and 400°F, respectively. Also, you can use a pie bird for extra decor.) Let cool before serving.