Strawberry Rhubarb Pie

Strawberry Rhubarb Pie
from Katie of Good Things Catered

Ingredients: 2 c. diced fresh rhubarb stalks
3 c. diced fresh hulled strawberries
1 c. sugar, divided (I would use less next time)
1/2 c. packed brown sugar
1/2 tsp ground cinnamon
1 Tbsp fresh orange zest (I used lemon)
1/4 c. cornstarch
very small pinch of salt
1 beaten egg

Directions:
-In large bowl, combine rhubarb, strawberries, and 1/2 c. sugar.

-Toss to combine well and set into colander over sink or bowl and let drain for 1 hour (this step is very important or you get a soupy mess of a pie once it cooks.)

-Preheat oven to 350 degrees and prepare pie plate.

-Roll out 1/2 recipe of dough and line bottom of pie plate.

-In large clean bowl, combine strawberry and rhubarb that have been drained with remaining sugar, brown sugar, cinnamon, orange zest, pinch of salt and cornstarch.

-Toss to combine well and add to pie shell, smoothing out evenly.

-Roll out remaining pie dough and lattice top the pie filling.

-Brush lattice with beaten egg and place pie into oven. -Let cook for 20 minutes, then place a piece of tinfoil loosely over the top.

-Continue cooking until filling is cooked through and bubbling, about 50 more minutes.

-Remove from oven and let cool on wire rack.