Our Favorite Strawberry Rhubarb Pie

Total Time: 1 hr 2 mins Preparation Time: 1 hr Cook Time: 2 mins

Ingredients

• Servings: 8
• 1 pie dough (top and bottom crust)
• 1/2 cup water
• 1 lb rhubarb, cut stalks into 1/2-inch pieces (frozen works well)
• 3/4 cup sugar
• 2 tablespoons almond liqueur
• 5 tablespoons cornstarch
• 2 pints strawberries, quartered (frozen works well)
• 1 egg yolk (mixed with 2t of water)

Recipe

• 1 preheat oven to 375 degrees.
• 2 comine the water and sugar in a saucepan (large enough to later add the rhubarb,) and simmer the syrup over low heat for 2-3 minutes.
• 3 add the rhubarb pieces.
• 4 cook the syrup and rhubarb for 5 minutes.
• 5 remove from heat and allow to steep for 20 minutes.
• 6 strain out the rhubarb and set aside.
• 7 mix the almond liqueur with the cornstarch (add a few drops of water if necessary to remove all lumps) and stir into the cooled syrup which is now a rhubarb color. (if you want it more red add a couple drops of red food coloring.).
• 8 place the mixture back on the stove and cook the syrup till thick, about 5-6 minutes.
• 9 return the rhubarb to the syrup, add the strawberries and stir to combine.
• 10 remove from heat and cool completely for 1 hour.
• 11 pour the fruit filling into the pie dish lined with the bottom crust. you can do a plain or lattice crust top.
• 12 brush top with egg wash water mix.
• 13 bake for 45 minutes. allow to cool at least 1 hour before serving. this is great served with ice cream.