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STRAWBERRY-RHUBARB PIE

4 cups chopped rhubarb
2 cups sliced strawberries
1 1/3 cups granulated sugar
1/4 cup cornstarch
1 tbsp lemon juice
1/4 tsp cinnamon
Pastry for 9" double-crust pie
1 egg, beaten

In bowl combine first 6 ingredients. Om lightly floured surface
roll out 1/2 of the pastry and line pie plate. Spoon in filling.
Brush pastry rim with egg. Roll out top pastry. With a pastry wheel
or a knife, cut into 1" wide strips. Gentley weave strips ver pie
to form lattice. Trim and flute edge. Brush with egg. Bake on a
baking sheet at 425F for 15 min. Reduce heat to 375F and bake
50-60 min, or until rhubarb is tender, filling thickened, and crust
golden. Makes 8 servings.

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