Strawberry Rhubarb Pie

The recipe is based on Fanny Farmer’s Baking Book by Marion Cunningham (Alfred A. Knopf, New York, 1984)

• 4 large stalks rhubarb, trimmed and cut into 3/8 inch dice
• 1 quart strawberries, washed, hulled, and sliced
• 1½ cups sugar
• 1/3 cup flour
• 1/8 teaspoon salt
• ½ teaspoon vanilla extract
• pie dough for a two-crust pie, rolled into two circles for a 9-inch pie crust
  
• 2 tablespoons unsalted butter
• 1 egg
• 1 tablespoon whole milk
• turbinado sugar

1. In a large bowl, combine the diced rhubarb and slice strawberries and set aside.
2. In another large bowl, combine the sugar, flour, salt, and vanilla extract. Stir in the rhubarb and strawberries, mixing gently until the fruit is well coated (I know – rhubarb is technically not a fruit)
3. Line a 9-inch pie pan with one of the circles of dough. Distribute the filling mixture evenly.
4. Cut the butter into 16 pieces and dot the top of the filling.
5. Cover with the second circle of dough. Seal and crimp the edges. Cut several vents in top crust.
6. Mix thoroughly the egg and milk. Using a pastry brush, paint the mixture on the crust and then sprinkle with turbinado sugar
7. Bake in the middle of an oven preheated to 450°F for 15 minutes. Lower the oven temperature to 350°F and bake for an additional 35 minutes. Anticipate spillovers by placing the pie pan on a cookie sheet.
8. When the crust is golden brown, remove from the oven and cool on a baking rack.
9. Serve warm, preferably with a scoop of ice cream.