Deep Dish Strawberry - Rhubarb Pie

By:

Roger Tim Johnson

Clean & cut up 2 1/2 c. Rhubarb,and put in a large kettle.

Add Water so it almost covers, the Rhubarb, (but dosen't).

Set on stove & heat up.

Start adding Sugar ~ to fit your own taste.

Keep stirring it until it comes to a boil, ~ take off the heat.

Cut up 2 c. of Strawberries, put some Sugar over them, & let set a moment.

Preheat oven to 375

Mix some Corn Starch in a little Cold Water, until smooth.

Add the Strawberries to the Rhubarb and put back on the stove. Stir in well.

Slowly add the Corn Starch mix, keep stirring until it starts to boil, continue

to stir for about 1 minute, then take off the heat.

Put this filling into a Deep Dish Pie Crust.

Cover with a second Pie Crust, & crimp down the edges tightly,

then put some holes in top Crust with a fork, or knife.

Set Pie on a cookie sheet and bake for about 35 minutes,

or until Crust is a golden brown.

Take out and let cool.

NOTE:

This is my own personal Recipe.