Abbey'S Kiwi-Strawberry-Rhubarb Pie

Name: Abbey'S Kiwi-Strawberry-Rhubarb Pie
Ingredients: 2 Unbaked Pie Shells; 2 Large Rhubarb Stalks; 2 Large Kiwis; 15 Large Strawberries; 1 cup White Sugar; 1/2 teaspoon ground allspice; 1/4 teaspoon ground cinnamon; 1/2 Large Lemon, zested and juiced; 3 1/2 tablespoons Cornstarch; 1/2 teaspoon Kosher Salt; 2 tablespoons Cold Butter, cut; 2 tablespoons Milk; 1 tablespoon White Sugar

13 ingredients

9 steps

Ingredients

2 Unbaked Pie Shells
2 Large Rhubarb Stalks
2 Large Kiwis
15 Large Strawberries
1 cup White Sugar
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/2 Large Lemon, zested and juiced
3 1/2 tablespoons Cornstarch
1/2 teaspoon Kosher Salt
2 tablespoons Cold Butter, cut
2 tablespoons Milk
1 tablespoon White Sugar

Directions

1

Peel and cube the Rhubarb and Kiwis, and hull and slice the strawberries, (the fruit should equal 5-6 cups), and place them in a large bowl.
2

Toss with the sugar, spices, lemon juice and zest, cornstarch, and salt.
3

Pour the fruit filling into prepared pie shell.
4

Dot with butter.
5

Place second pie shell on top and seal the edges.
6

Brush the top of the shell lightly with milk and sprinkle evenly with sugar.
7

Vent the top of the pie with 2-3 slits to allow the steam to escape.
8

Place on a foil-lined cookie sheet and put in a pre-heated 450* oven or 10 minutes. Reduce heat to 350* and continue to bake for 50 minutes -1 hour or until golden brown. Allow to cool on a rack and serve warm or at room temperature.
9

*I find this pie is best served warm with vanilla ice cream because the pie itself is fairly tart and really welcomes the rich and creamy ice cream. Happy Eating!