Strawberry Rhubarb Pie

It’s the most wonderful time of the year – when sweet strawberries and tart rhubarb make an appearance in the market! This pie gets its additional flavor from light brown sugar, vanilla, lemon juice and lemon zest. A summer classic that’s perfect served with a scoop of vanilla ice cream.

• 4 cups strawberries, quartered
• 3 cups rhubarb, sliced
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 5 tablespoons cornstarch
• 1/4 teaspoon kosher salt
• 2 teaspoons vanilla extract
• juice and zest of 1 lemon
• 1 tablespoon butter, cut into 8 pieces
• 1 double pie crust

1. Preheat oven to 350º.
2. In a large bowl, toss strawberries and rhubarb with the sugars, cornstarch, salt, vanilla, lemon juice, and zest.
3. Roll out the dough on a lightly floured surface. Ease the dough into a 9″ pie plate and add the fruit. Roll out remaining dough and cut 1/2″ strips.
4. Weave the strips over the pie, pressing strips around the perimeter to secure, then crimp the edge of the pie.
5. Dot with butter, and brush with egg wash. Bake for 50 to 55 minutes. Let pie cool completely before slicing.