Strawberry Rhubarb Pie
2 cups sliced strawberries
2 cups chopped rhubarb (1/2" thick slices)
a little under 1/3 c flour
1/4 c sugar (if you like sweet pies, add up to 1 cup)
1 tbsp butter, to dot throughout the filling
1 egg yolk mixed with 1 tsp water (for glaze)
I used Oronoque Orchards Organic Deep Dish frozen pie shells...and I'm not ashamed about this! :-)
Bake at 425° for 15 mins. Reduce heat to 375° and continue to bake for 30-45 mins, or until the pie is golden and the juices are bubbling.
Let cool completely on a wire rack…let the juices gel.