Sensational Strawberry-Rhubarb Pie

Yields 1 (9-inch) pie

3 cups fresh strawberries (hulled and quartered)

3 cups fresh chopped rhubarb

1½ cups granulated sugar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

2 tablespoons quick-cooking tapioca

½ tablespoon cornstarch

1 tablespoon lemon juice

1 tablespoon lemon zest

1 teaspoon pure vanilla extract

3 tablespoons cold, unsalted butter

1 (9-inch) double-crust pie pastry (see recipe: Double-crust Pie Pastry)

Egg wash (1 egg, lightly beaten, mixed with 1 tablespoon water)

Coarse sugar (for sprinkling)

Whipped cream topping (optional - see recipe: Fresh Whipped Cream)

 

1. Preheat oven to 400° F.
2. In a large bowl, combine strawberries, rhubarb, sugar, cinnamon, nutmeg, salt, tapioca, cornstarch, lemon juice, lemon zest, and vanilla extract. Toss well until strawberries and rhubarb are coated.
3. Line a greased and floured 9-inch pie pan with pastry dough. Add strawberry-rhubarb filling. Dot with pieces of butter. Brush edges with egg wash. Cover filling with pastry dough. Seal and flute edges. Cut three slits on top for ventilation. Brush entire surface with egg wash, and sprinkle with coarse sugar.  
4. Place pie pan on a baking sheet to catch any drippings. Bake at 400° F for approximately 45-60 minutes, or until golden brown and juices begin to bubble from vents. Note: To prevent pie crust from getting overly browned, cover edges with aluminum foil.
5. Place on a wire rack and allow pie to cool before serving. If desired, serve each slice with a dollop of whipped cream.