STRAWBERRY RHUBARB PIE
Pastry for a double crust pie
1/2 cup (125 mL) sugar
1/2 cup (125 mL) packed golden brown sugar
1/4 cup (60 mL) flour
1 tbsp (15 mL) cornstarch
1/2 tsp (2.5 mL) cinnamon
1/4 tsp (1 mL) nutmeg
4 cups (1 L) sliced rhubarb (1/2 inch/1.25 cm)
2 cups (500 mL) sliced strawberries
1. Divide pastry dough in half; flatten each half into a disk. On a lightly floured surface, roll out one disk of dough; fit into a 9 1/2inch (24-cm) deep-dish pie plate, allowing for 1/2 inch (1.25 cm) overhang. Roll out remaining dough into an 11-inch (27.5-cm) circle. Cut into 1/2-inch (1.25 cm) wide strips; set aside. Combine next 6 ingredients (sugar through nutmeg) in a large bowl. Stir in rhubarb and strawberries until thoroughly combined; spoon into crust. Arrange pastry strips on top in a lattice pattern. 2. Trim, fold and flute edges of pastry. Bake at 425 F (220 C) for 10 minutes. Reduce temperature to 350 F (175 C). Continue baking 45-50 minutes or until pastry is golden brown and filling is bubbly and thickened. Cool pie on a rack.
Strawberry rhubarb pie makes use of store-bought frozen pastry.