Rhubarb & Strawberry Pie

I am not a big fan of pies, but this one, I adore! The tartness of the rhubarb married with the sweetness of the strawberries... I'm drooling as I'm typing

Ingredients:
3 cups rhubarb stalks cut into 1/2 inch pieces, no leaves.
1 cup sliced strawberries
1 cup sugar
3 Tbsp of all purpose flour (to thicken)
1/4 teaspoon of salt
1 teaspoon of grated orange or lemon peel (optional, but very good)
2 9 inch pie crusts. I used tenderflake frozen deep dish pie shells, and I'm not ashamed!

Instructions:
1- Preheat oven to 400°F. Mix the rhubarb and the strawberries with the sugar, flour, salt, and orange rind. Let sit while your oven is heating. The sugar & salt will bring out the colors and juices out of the fruits.

2- I gave the mixture another good stir just before pouring into the pie shell. Top pie with second pie shell. Seal well, and crimp if desired. I also brushed an egg wash on the top crust to give it that golden glow. just beat an egg with a drop of milk, cream or water... Make vents/slits to let steam escape will cooking.



**I strongly suggest that you put a pan/cookie sheet underneath the pie to catch the juices. Trust me !I am glad I have a self cleaning oven..it was not pretty.

3- Bake at 400°F for 20 minutes on middle/lower rack, reduce heat to 350°F, and bake an additional 30-40 minutes longer.Cool on a rack. Serve warm or cold. As the pie cools down, the juices will thicken..

I loved this pie so much that I think I will make several and freeze them uncooked.