Strawberry Rhubarb Pie Recipe

1      Reviews by:    Doris Patterson   Strawberry Rhubarb Pie Recipe uses egg pastry as a pie shell then fills with strawberries, rhubarb, raisins, sugar, flour and ginger before baking to create this heavenly strawberry rhubarb pie recipe. 826

INGREDIENTS

• 1 9-inch double-crust Egg Pastry Pie Crust(search recipes)
• 2 cups washed, hulled, and halved strawberries (one 12-oz basket)
• 4 cups young, unpeeled rhubarb stalks, sliced
• 1/3 cup seedless raisins
• 1 1/3 cups sugar
• 6 tablespoons flour
• 1/4 teaspoon ground ginger
• 1 egg white, lightly beaten
• 1 1/2 tablespoons unsalted butter

DIRECTIONS

• Preheat oven to 425°F. Roll out pastry for bottom crust and line a 9-inch pie plate. Roll out remaining pastry to form top crust or lattice top.
• In a large bowl combine strawberries, rhubarb, raisins, sugar, flour, and ginger; let stand 15 minutes. Brush inside of bottom crust with egg white to moisture-proof. Pour filling into shell. Dot with butter.
• Moisten rim of bottom crust with water and cover with top crust or lattice top; seal and finish edges.
• Place pie on a rimmed baking sheet and bake for 20 minutes. Lower oven to 400°F and continue baking until crust is golden brown (40 minutes). Cover edges of crust with strips of foil, if necessary, to prevent excessive browning.