Scrumptuous Strawberry Rhubarb Pie

Prep time: 30 minutes
Bake time: 50 minutes
Yield: 8 Servings

Instructions:

CRUST
9-inch double Classic Crisco Pie Crust
4 cups fresh cut rhubarb, 1/2-inch pieces
3 cups sliced strawberries
1-1/3 cups sugar
1/3 cup Pillsbury BEST® All Purpose Flour, plus 1/4 cup
2 tbsps. plus 1-1/2 tsps quick-cooking tapioca
1/2 tsp. grated orange peel
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsps. butter or margarine

GLAZE
1 large egg, beaten
1 tablespoon sugar

Preparation Directions:

1. Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 425°F.

2. Combine rhubarb and strawberries in large bowl. Combine sugar, flour, tapioca, orange peel, cinnamon and nutmeg in medium bowl. Stir well. Add to fruit. Toss to coat. Spoon into unbaked pie crust. Dot with butter. Moisten pastry edge with water.

3. Roll out dough for top crust. Place on filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.

4. For glaze, brush with egg. Sprinkle with sugar.

5. Bake 40 to 50 minutes or until filling in center is bubbly and crust is golden brown. Cover edge with foil, if necessary, to prevent over-browning.