Rhubarb Mango Pie

• 2 Pie Crusts, Premade Or Frozen
• 2-1/2 cups Diced Rhubarb
• 2-1/2 cups Diced Mango
• 3/4 cups White Sugar
• 1/3 cups All-purpose Flour
• 1 teaspoon Vanilla Extract
• 3 Tablespoons Cold Butter, Cut Into Cubes
• 1 Egg White, Beaten

1. 1. Preheat oven to 350u0b0F.
2. 2. Place one pie shell in the bottom of pie plate. Prick bottom with fork.
3. 3. In a large bowl, combine the fruit, sugar, flour and vanilla.
4. 4. Pour the fruit filling into bottom of the pie plate.
5. 5. Top the fruit with cubes of butter.
6. 6. Top with the second pie shell. You can either use the whole shell and cut slits into the top or cut the 7. dough into strips and create a lattice topping.
7. 7. Brush the top with the egg white.
8. 8. Bake in preheated oven for 30-40 minutes until bubbling and brown.

pie crusts, rhubarb, mango, white sugar, allpurpose, vanilla, butter, egg

Taken from tastykitchen.com/recipes/desserts/rhubarb-mango-pie/ (may not work)