My Own Strawberry Rhubarb Pie

My Own Strawberry Rhubarb Pie

My Own Strawberry Rhubarb Pie
A strawberry-rhubarb pie, heaped with filling, has a pretty lattice top. The filling has delicious flavors of brown sugar, allspice, and a touch of cinnamon. Filling will thicken as the pie stands.

strawberries, rhubarb, and brown sugar together.

Enter 1/2 cup of white sugar, cinnamon, allspice, cornstarch, and flour in a bowl and stir until well combined.

Give the filling 30 minutes to stand.

A further tablespoon of cornstarch should be added if the filling is very juicy.

Set oven to 400 degrees Fahrenheit (200 degrees C).

Divide the pie crust in half; on a floured surface, roll out one half into a circle, and use it to line a 9-inch pie plate.

On a floured surface, flatten the remaining half into a 10-inch circle and reserve.

The pie dish with the crust on it should now be filled.

Diced butter should be sprinkled on top.