Strawberry Rhubarb Pie

Strawberry Rhubarb pie is one of my favorites, I love the combo of the tart rhubarb and sweet strawberries. A splash of orange juice helps to bring out the flavor of the fruit. Heatwave be damned, make this pie!

• 2 1/2 cup strawberries, quartered
• 3 cups rhubarb, sliced
• 1/3 cup brown sugar
• 1/3 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 tablespoon orange juice
• 1/2 teaspoon vanilla
• 2 tablespoons butter, cut into pieces
• 1 large egg beaten with 1 tablespoon milk
• 1 double pie crust

1. Preheat oven to 400º.
2. In a large bowl, toss strawberries and rhubarb with the sugars, cornstarch, salt, orange juice and vanilla.
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 at 400º for 20 minutes, reduce heat to 350º and continue to bake for an additional 30 to 35 minutes. Let pie cool completely before slicing.