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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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