Strawberry and rhubarb come together for a stunning treat

What is your go-to pie recipe? Apple? Lemon meringue? While delicious, these basic recipes can get old fast. Why not try out some new flavors; challenge yourself to pick up rhubarb at the store instead of just the same old apples.

You can use a pre-made flakey crust for this recipe, or make one from scratch, either way it will be absolutely scrumptious. For an additional sparkle and crunch, try sprinkling some sugar in the raw on top of the egg wash before baking. It will make the lattice crust even crispier and sweeter than it would have been otherwise.

3 cups fresh red rhubarb, sliced into ½ inch pieces
2 ½ cups de-stemmed strawberries, chopped
1/3 cup light brown sugar, packed
1/3 cup white sugar
¼ cup cornstarch
¼ teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 sheets pie crust
2 tablespoons unsalted butter, cut into cubes
1 egg
1 tablespoon milk

1. Preheat the oven to 400 degrees F.

2. In a large mixing bowl combine the rhubarb, strawberries, sugars, cornstarch, salt, lemon juice,

3. And vanilla until homogenous.

4. Lightly flour a work surface and roll out the pie crust until it is larger than 12 inches in diameter.

5. Lay the crust into a pie tin, pressing the crust down into all of the corners, and cut off the excess.

6. Drain the excess liquid from the filling before turning it out onto the crust-lined pie tin.

7. Slice the second pie crust sheet into strips, and use the strips to form a lattice over the pie filling. Dot the windows of filling not covered with the crust lattice with cubes of butter.

8. In a small bowl, whisk together the egg and milk and brush the mixture over the pie lattice.

9. Bake for 20 minutes.

10. Reduce the oven temperature to 350, remove and cover the pie with aluminum foil, then return to the oven for an additional 25-30 minutes.
Allow the pie to cool completely before slicing and serving.