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RHUBARB STRAWBERRY PIE GOURMET APRIL 1999
Ingredients
- frozen-butter pastry dough (top and bottom)
- 2 pounds trimmed rhubarb or 5 1/2 cups cut crosswise
- 1 cup plus 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons cornstarch
- 3-1 tablespoons fresh lemon juice
- 1 1/2 cups strawberries
- 1 large egg
- 1 tablespoon milk
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