Strawberry Rhubarb Pie

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Ingredients

• 4 cups fresh rhubarb
• 3 cups (1 pint) fresh strawberries
• Pie pastry for double-crust 9-inch pie
• 1 1/2 cups granulated sugar
• 1/2 cup cornstarch
• 2 tablespoons quick-cooking tapioca
• 1 tablespoon grated lemon zest
• 1/4 teaspoon ground allspice
• 1 large egg, lightly beaten

Directions

• 1
  Preheat the oven to 425°F. Slice rhubarb into 1-inch pieces; set aside. Slice strawberries; set aside.
• 2
  Roll out half the pastry; place in 9-inch pie plate. Trim pastry; flute edges, sealing to edge of pie plate. Set aside.
• 3
  Place rhubarb and strawberries in large bowl. Combine sugar, cornstarch, tapioca, lemon zest and allspice in medium bowl; mix well.
• 4
  Sprinkle sugar mixture over fruit; toss to coat well. Fill pie shell evenly with fruit. (Do not mound in center.) Roll out remaining pastry to 10-inch circle. Cut into 1/2-inch-wide strips.
• 5
  Form strips into lattice design over fruit; seal ends. Brush egg over pastry.
• 6
  Bake until filling is bubbly and thick, about 50 minutes. Cool pie on wire rack. Serve warm or at room temperature. Store any leftover pie, covered, in the refrigerator.