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.