Strawberry Rhubarb Pie

Happy Mothers' Day!  Today we are hosting a lunch for all the mothers in our lives.  Since strawberries are at their peak in NC right now, we decided to finish lunch with a freshly baked strawberry rhubarb pie with Bourbon Brown Sugar Vanilla Bean Ice Cream.

I love the tanginess of rhubarb with the sweetness of strawberries, especially locally grown organic strawberries from Vollmer Farms in Bunn NC.  This pie is easy as pie, especially if you use pre-made pie crust!  This pie came together in about an hour and a half, including baking time!

Strawberry Rhubarb Pie
Serves 8

1 package pre-made pie crust (2 crusts)

4 cups sliced fresh strawberries
1 1/2 cups chopped rhubarb
1 3/4 cup sugar
3 Tbsp corn starch
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1 egg slightly beaten

1 egg slightly beaten with 1 Tbsp water
coarse granulated sugar

Preheat oven to 400F.

line a 9-inch pie pan with one of the pie crusts.  In a large bowl combine strawberries, rhubarb, sugar, cornstarch, cinnamon, nutmeg and egg.  Mix until well-blended.

Fill pie shell with filling.

Cut remaining pie crust into 1/2-inch strips and lay in a lattice pattern over filling.  Crimp edges with fingers.

Brush the top of the pie with egg wash, sprinkle with sugar.  Bake 45- 55 minutes (on foil to catch drips) until pie is golden brown.  Cool on rack.

Serve warm or at room temperature with vanilla ice cream.