Strawberry Rhubarb Pie

• 2 crust 9-inch unbaked pie
• Egg white
• 2 cups unpeeled, diced rhubarb stalks
• 2 cups sliced strawberries
• 3 1/2 tablespoons cornstarch
• 1 1/4 to 2 cups sugar, depending on tartness of fruit
• 1 teaspoon orange rind
• 1 tablespoon butter

1. Brush pie crust with lightly beaten egg white.
2. Combine all of remaining ingredients and let stand for 15 minutes.
3. Place filling in unbaked pie crust.
4. Cover with top crust.
5. Trim crust so there is a one-quarter-inch overhang.
6. Wet edges of lower crust and seal crusts together by pinching dough.
7. Bake pie at 450 degrees for 15 to 20 minutes.
8. After first 10 minutes, remove pie and cut vents in top crust.
9. Reduce temperature to 350 degrees and continue baking pie for another 30 minutes, until golden brown and fruit is bubbling.
10. Cool and serve, while still warm, if desired.

crust, egg white, rhubarb stalks, strawberries, cornstarch, sugar, orange rind, butter

Taken from cooking.nytimes.com/recipes/9775 (may not work)