Ingredients
2 tbsp cornstarch
1 tbsp water
300g diced rhubarb
300g sliced fresh strawberries
175g white sugar
0.5 tsp lemon juice
0.75 tsp ground cinnamon
1 tsp vanilla extract
1 recipe pastry for a 9-inch double crust pie
1 egg white
1 tsp water
1 tbsp turbinado sugar (such as Sugar in the Raw®)
Directions
Step 1
In a bowl, whisk together cornstarch and 1 tablespoon of water until smooth. Add rhubarb, strawberries, white sugar, lemon juice, cinnamon, and vanilla extract. Let the mixture stand for 30 minutes.
Step 2
Preheat the oven to 220°C (425°F). Place the bottom crust into a 9-inch pie dish. Roll out the remaining crust on a floured surface into a 10-inch circle, and set it aside.
Step 3
Stir the filling and pour it into the prepared pie dish. Cut the remaining crust into 1-inch wide strips, using a scalloped edge pastry cutter for a decorative touch. Moisten the edge of the bottom crust with a little water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving them as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. In a small bowl, beat the egg white with 1 teaspoon of water, and brush the entire lattice top with the mixture. Sprinkle with turbinado sugar. Wrap aluminum foil strips around the edges of the pie.
Step 4
Bake in the preheated oven for 15 minutes; then reduce the heat to 190°C (375°F) and bake for an additional 40 to 45 minutes until the crust is golden brown and the filling is bubbling. Remove the aluminum foil for the last 10 minutes of baking. Allow the pie to cool completely before serving.