Strawberry Rhubarb Pie

Ingredients: 

• 4 cups rhubarb, chopped in 1 inch pieces
• 2 cups strawberries, quartered
• 1 cup granulated sugar
• 1/2 cup all-purpose flour

Toss all ingredients together& scrape into pie shell.
If covering the filling with pastry, moisten the edge of pie shell; cover with pastry top.
Trim, leaving 3/4 inch overhang; fold overhang under pastry rim.
Seal& flute edge.
Whish the yolk of 1 egg with 1 tbsp water& brush over pastry. Sprinkle with sugar& cut 4 steam vents in the centre.
OR cover filling with a lattice of pastry strips.
OR cover filling with the crumble mixture from recipe#91390.
Place a foil-lined baking sheet (to catch drips) on the bottom rack of a preheated 425F oven.
Place pie on rack above& bake for 20 minutes.
Reduce heat to 350F& bake until golden with filling bubbling, about 55 to 70 minutes, shielding the edges with foil if browning too quickly.
Let cool completely on rack.

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