Zendea's Strawberry Rhubarb Pie

Ingredients

• Servings: 1
• 1 cup white sugar
• 1 1/2 cups sliced fresh or frozen rhubarb, thawed
• 1/2 cup butter
• 1/2 cup frozen sliced sweetened strawberries, thawed
• 2 eggs
• 1 (15 ounce) package pastry for a 9 inch double crust pie
• 1 tablespoon milk
• 3 tablespoons white sugar

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 2 hrs 15 mins


• preheat oven to 375 degrees f (190 degrees c).
• place 1 cup of sugar into a saucepan, and mix in the rhubarb; add butter, and bring to a boil over medium-high heat. cook, stirring often, until the rhubarb is tender, about 10 minutes. stir in the strawberries, and set aside. let cool to lukewarm. beat the eggs in a bowl until frothy, and mix into the rhubarb mixture.
• unroll the pie crusts, and line an 8-inch pie dish with a crust; pour the filling into the bottom crust. place the second crust on top of the pie, and press the edges together. crimp edge with a fork to seal. cut 4 1-inch slits in the top of the crust with a sharp knife. pour milk into a small bowl, and brush top crust with milk; sprinkle pie with 3 more tablespoons of sugar.
• bake the pie in the preheated oven until the crust is golden and the filling is set, 45 minutes to 1 hour. allow pie to cool before cutting. refrigerate leftovers.