Strawberry Rhubarb Pie
Rhubarb from the garden patch and sweet strawberries — the pie that says 'Iowa summer' louder than any other.
Ingredients
2 pie crusts (top and bottom) 3 cups rhubarb, cut into 1-inch pieces 3 cups strawberries, hulled and halved 1 cup granulated sugar 1/3 cup cornstarch 1 tsp vanilla extract 1 tbsp butter, diced 1 egg, beaten with 1 tsp water (egg wash)
Instructions
Preheat oven to 400°F. Line a 9-inch pie dish with one crust. In a large bowl, toss the rhubarb, strawberries, sugar, cornstarch, and vanilla until well coated. Pour the filling into the crust and dot with the diced butter. Cover with the second crust, crimp the edges, and cut a few slits for steam. Brush the top with egg wash. Bake 20 minutes at 400°F, then reduce heat to 350°F and bake 40-50 minutes more until the crust is golden and the filling is bubbly. Cool at least 2 hours before slicing so the filling sets.
From other Iowa vendors
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