Winning Rhubarb-Strawberry Pie 

Ingredients: – 2 cups chopped rhubarb – 2 cups sliced strawberrie – 1 cup granulated sugar – 1/4 cup cornstarch – 1 tablespoon lemon juice

– 1 teaspoon vanilla extract – 1/2 teaspoon ground cinnamon – 1/4 teaspoon salt – 1 package (2 crusts) of your favorite pie crust dough (store-bought or homemade) – 1 egg, beaten (for egg wash) – 1 tablespoon turbinado sugar (for sprinkling on top)

Instructions: 1. Preheat your oven to 400°F (200°C). 2. In a large bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt.

1. Roll out one pie crust and line a 9-inch pie dish with it. Trim any excess dough hanging over the edges. 2. Pour the rhubarb-strawberry filling into the pie crust-lined dish, spreading it out evenly.

Roll out the second pie crust and either place it on top whole or create a lattice crust for decoration.

1. If using a whole crust, make several slits in the top to allow steam to escape during baking. If making a lattice crust, weave the strips over the filling. 2. Brush the top crust (or lattice) with the beaten egg, then sprinkle the turbinado sugar evenly over the top.

Place the pie dish on a baking sheet (to catch any drips) and bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.

1. Once baked, remove the pie from the oven and let it cool on a wire rack for at least 1 hour before serving. This will allow the filling to set. 2. Serve slices of the pie on their own or with a scoop of vanilla ice cream for a delicious dessert!