Rhubarb-Strawberry Pie

Name: Rhubarb-Strawberry Pie
Ingredients: 3 cups sliced fresh rhubarb; 2 cups sliced fresh strawberries; 1 cup sugar; 1/3 cup all-purpose flour; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; Cooking spray; 1/2 (15-ounce) package refrigerated piecrusts

8 ingredients

2 steps

Ingredients

3 cups sliced fresh rhubarb
2 cups sliced fresh strawberries
1 cup sugar
1/3 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Cooking spray
1/2 (15-ounce) package refrigerated piecrusts

Directions

1

Combine first 6 ingredients in a large bowl; toss gently to coat. Spoon mixture into a 9-inch deep-dish pie plate coated with cooking spray.
2

Unfold piecrust, and place on a lightly floured surface. Roll piecrust lightly to press out fold lines. Place on top of fruit; fold edges under, and crimp. Using a sharp knife, cut 4 (1-inch) slits in top of piecrust to allow steam to escape. Place pie plate on a baking sheet. Bake at 400° for 50 minutes or until crust is golden. Transfer pie to a wire rack; cool completely.