STRAWBERRY RHUBARB PIE

8 4 cups chopped rhubarb 1 L

2 cups sliced strawberries 500 ml

1-1/3 cups granulated sugar 325 ml

1/4 cup cornstarch 50 ml

1 tbsp lemon juice 15 ml

1/4 tsp cinnamon 1 ml

Pastry for 9 inch (23 cm)

double crust pie

1 egg, beaten

In bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.

On lightly floured surface, roll out half of the pastry and line pie plate.

Spoon in filling.

Brush pastry rim with some of the egg.

Roll out pastry for top crust; using pastry wheel or knife, cut into 1 inch (2.5 cm) wide strips.

Gently weave strips over pie to form lattice.

Trim and flute edge.

Brush lattice with egg.

Bake on baking sheet in 425C/220C oven for 15 minutes.

Reduce heat to 375F/190C.

Bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened and crust golden.