Glazed Strawberry-Rhubarb Pie(Farm Journal's Homemade Pies, Cookies, & Bread)
Pasty for 2-crust pie
1 1/4 cup sugar
1/8 teaspoon salt (also known as a "pinch")
1/3 cup flour (I used cornstarch)
2 cups fresh strawberries, washed, dried, hulled, cut in halves
2 cups (1-inch pieces) fresh rhubarb
2 tablespoons butter or margarine, diced
1 tablespoon sugar
1 egg beaten with one tablespoon water (if desired, for glazing)
Combine the 1 1/4 cup sguar, salt and flour in a small bowl.
In a separate bowl, combine the strawberries and rhubarb. Pour half the fruits into a pastry-lined, 9-inch pie pan. Sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar mixture.
Dot the top with butter.
Apply the top crust, and flute the edges and make vent holes, or make a lattice top. Brush top of pie with either cold water and sprinkle on one tablespoon sugar or brush with the beaten egg and water mixture and sprinkle with sugar. (The egg wash gives a shiny glaze.)
Bake in a preheated 425*F oven, 40 to 50 minutes or until rhubarb is tender and crust is browned.
My Notes: I think I had my pie on too low a rack. The crust was very dark at the end of 50 minutes but the juices had not thickened, even after sitting for 3 hours. I raised the oven rack, covered the pie with tin foil, and put it back in a 350*F oven for 30 minutes, The pie thickened up nicely. Whew!
Here's a question for you. Lots of folks have issues with a pie like this being too runny, and I admit it can be hard to gauge just how much thickener to add. I want to say that my Aunt Effie started her pie filling on the stove first and then added it to the pie crust. Anyone heard of that before? I can't seem to find a recipe that supports the hazy memory.