Rhubarb-Strawberry Pie
- 3 cups sliced fresh rhubarb
- 2 cups sliced fresh strawberries
- 1 cup sugar
- 1/3 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Cooking spray
- 1/2 (15-ounce) package refrigerated piecrusts
- Combine first 6 ingredients in a large bowl; toss gently to coat. Spoon mixture into a 9-inch deep-dish pie plate coated with cooking spray.
- Unfold piecrust, and place on a lightly floured surface. Roll piecrust lightly to press out fold lines. Place on top of fruit; fold edges under, and crimp. Using a sharp knife, cut 4 (1-inch) slits in top of piecrust to allow steam to escape. Place pie plate on a baking sheet. Bake at 400u0b0 for 50 minutes or until crust is golden. Transfer pie to a wire rack; cool completely.
fresh rhubarb, fresh strawberries, sugar, flour, vanilla, ground cinnamon, cooking spray
Taken from www.myrecipes.com/recipe/rhubarb-strawberry-pie (may not work)