Almond, Strawberry & Rhubarb Pie

• 2/3 cup sugar
• 1/2 cup almond cake and pastry filling
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 cups sliced fresh or frozen rhubarb
• 2-1/2 cups sliced fresh or frozen strawberries
• 1 package (15 ounces) refrigerated pie pastry
• 1 tablespoon butter
• 1 egg white, beaten
• 2 tablespoons sliced almonds

1. In a large bowl, combine the first six ingredients; stir in rhubarb and strawberries.
2. On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate. Fill with fruit mixture and dot with butter. Top with remaining pastry. Trim, seal and flute edges. Cut slits in the top; brush with egg white and sprinkle with almonds.
3. Bake at 425u0b0 for 20 minutes. Reduce heat to 375u0b0; bake 35-45 minutes longer until crust is golden brown and filling is bubbly. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack.

sugar, almond cake, cornstarch, lemon juice, ground nutmeg, salt, frozen rhubarb, frozen strawberries, refrigerated pie pastry, butter, egg, almonds

Taken from www.tasteofhome.com/recipes/almond-strawberry-rhubarb-pie/ (may not work)