Strawberry Rhubarb Pie

At the stove

Make the recipe

1. Roll out half the dough to fit a 10-inch pie plate.
2. In a large bowl, combine rhubarb, strawberries, cinnamon, flour, lemon rind, orange rind, salt, sugar, butter, and eggs.
3. Mix well and let the filling sit for 5 minutes.
4. Spoon filling into the pie shell, mounding it in the center.
5. Roll out the remaining dough and cut into 1/2-inch strips.
6. Moisten the edge of the bottom crust and arrange strips to make a lattice top; press edges to seal.
7. Sprinkle the top lightly with sugar and bake at 425°F (220°C) for 15 minutes.
8. Lower heat to 375°F (190°C) and bake 40 minutes more until bubbly; cool on a wire rack.