Ingredients & Directions

For the Filling:
1¾ pounds rhubarb, cut into ¾-inch-thick pieces
6 ounces strawberries, coarsely chopped
1½ cups granulated sugar
¼ cup cornstarch
¼ teaspoon finely grated orange zest
1 tablespoon orange juice
Coarse salt

For the Top Crust:
1 package thawed frozen puff pastry
All-purpose flour, for baking sheet
1 large egg white, lightly beaten, for egg wash
Coarse raw sugar for sprinkling

Preheat oven to 375°F.

To make the filling.  Mix together rhubarb, strawberries, granulated sugar, cornstarch, zest and juice, and ¼ teaspoon salt.  Set aside.

To make the top crust, unfold one pastry on a very lightly floured baking sheet.  Set a 9-inch pie plate, upside down (do not press down), on 1 side of pastry, and cut around plate using a sharp paring knife.  Remove dish.  Cut five ¾-inch-wide strips from the 2^nd pastry.  Brush round with egg wash, adhere strips to surface, and brush again with egg wash.  Cut a 2½-inch hole in the center of pastry round using a biscuit cutter.  Sprinkle with coarse raw sugar.  Freeze for 15 minutes.

Bake pastry crust on top rack and the filling in bottom ⅓ of oven for 15 minutes.  After 15 minutes remove top crust.  Transfer crust on baking sheet to a wire rack (it should be golden and cooked through).  Let cool slightly.

Continue to cook filling until starting to bubble in center, about 45 minutes more.  Remove from oven and top with pastry crust. Transfer pie to a wire rack and let cool for at least 1 hour before serving.
Yields: 6 – 8 Servings (one pie)

Recipe adapted from Souders Studios Pies