Strawberry Rhubarb Pie

June 9th is National Strawberry-Rhubarb Pie Day. This unofficial food holiday honors the pie which combines the tart stalks of rhubarb with the sweetness of strawberries. It's a match made in fruit pie heaven.

Rhubarb has the appearance of red celery, and although it's generally eaten as a fruit, it is technically a vegetable. Rhubarb offers many health benefits and is high in Calcium, Lutein (healthy skin & eyes), Vitamin K and Antioxidants. 

Strawberry-Rhubarb Pie

Makes 1 - 9" pie

Pie dough for a double crust 9-inch pie

3 cups chopped rhubarb

3 cups sliced strawberries

1 1/3 cups granulated sugar

1/3 cup cornstarch

1 tablespoon lemon juice

Pinch or two - lemon zest

1/4 teaspoon cinnamon

1 egg, beaten for glaze

Directions:

In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, lemon zest and cinnamon. On a lightly floured surface, roll out one of the pie crust and transfer to a 9-inch pie plate. Spoon in filling. 

Roll out second pie crust. Using a pastry wheel, pizza cutter or knife cut into 1/2 inch wide strips. Brush pie rim with beaten egg. Gently weave strips over the pie to form a lattice. Trim and flute the edges. Brush lattice with beaten egg. 

Place on baking sheet and be prepared because it will bubble over. Bake in a 425 degree oven for 15 minutes.

Reduce heat to 375 degrees and bake for 50 to 60 minutes longer or the crust is golden brown.

Top this off with a scoop of vanilla ice cream or fresh whip cream.

Enjoy!