Strawberry Rhubarb Pie

When rhubarb comes into season I immediately crave strawberry rhubarb pie. It's such a great blend of sweet and sour and I'd say it's my favorite pie, hands down. Especially when served with a scoop of vanilla ice cream. It's not terribly difficult to make - especially if you buy frozen pie crust. (I recommend the Trader Joe's variety if it's available.) Just putting this up makes me want to make another tonight!

Ingredients:
Pie crust (frozen of homemade)
1 pound fresh rhubarb, cut into 1/2 inch pieces
1 pound fresh strawberries, cut into halves or quarters
3 tablespoons corn starch
3/4 cups sugar
1/4 tsp cinnamon
1 tsp fresh lemon juice
1/4-1/2 tsp freshly grated orange peel
2 tbsp unsalted butter, cut into cubes

Directions:
Preheat oven to 400. Mix rhubarb, strawberries, corn starch, sugar, cinnamon, lemon, and orange peel in a bowl.

 

Pour into pie crust (if it's homemade, first put the pie crust down in a pie in and trim the edges). Cut remaining pie crust into strips and lay across the top of the filling in a lattice.  Dot the pie with the butter and sprinkle sugar on top of the strips. 

Place the pie on a cookie sheet and then into the oven (it tends to drip a bit). After 35 minutes, if the crusts are burning, cover them with tin foil. Let it bake another 10 minutes or until the middle is pretty set. Let cool a little and serve it up with vanilla ice cream!