Abbey'S Kiwi-Strawberry-Rhubarb Pie

• 2 Unbaked Pie Shells
• 2 Large Rhubarb Stalks
• 2 Large Kiwis
• 15 Large Strawberries
• 1 cup White Sugar
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/2 Large Lemon, zested and juiced
• 3 1/2 tablespoons Cornstarch
• 1/2 teaspoon Kosher Salt
• 2 tablespoons Cold Butter, cut
• 2 tablespoons Milk
• 1 tablespoon White Sugar

1. Peel and cube the Rhubarb and Kiwis, and hull and slice the strawberries, (the fruit should equal 5-6 cups), and place them in a large bowl.
2. Toss with the sugar, spices, lemon juice and zest, cornstarch, and salt.
3. Pour the fruit filling into prepared pie shell.
4. Dot with butter.
5. Place second pie shell on top and seal the edges.
6. Brush the top of the shell lightly with milk and sprinkle evenly with sugar.
7. Vent the top of the pie with 2-3 slits to allow the steam to escape.
8. Place on a foil-lined cookie sheet and put in a pre-heated 450* oven or 10 minutes. Reduce heat to 350* and continue to bake for 50 minutes -1 hour or until golden brown. Allow to cool on a rack and serve warm or at room temperature.
9. *I find this pie is best served warm with vanilla ice cream because the pie itself is fairly tart and really welcomes the rich and creamy ice cream. Happy Eating!

pie, rhubarb stalks, kiwis, strawberries, white sugar, ground allspice, ground cinnamon, lemon, cornstarch, kosher salt, butter, milk, white sugar

Taken from food52.com/recipes/4271-abbey-s-kiwi-strawberry-rhubarb-pie (may not work)