Strawberry Rhubarb Pie

On Prince Edward Island, there is a short window of opportunity to enjoy both fresh rhubarb and PEI strawberries at the same time - typically in early July. Perhaps, that's why this pie is so loved. The experience of eating a fresh piece with a dollop of fresh whipped cream (or French vanilla ice cream) is flavourful, yet fleeting.

Makes 1 pie

• 1 cup white sugar
• ½ cup all-purpose flour
• 3 cups fresh rhubarb, chopped into ½ inch pieces
• 4 cups halved fresh strawberries
• zest of 1 orange
• 2 tbsp butter
• 1 double-crust pie pastry
• 1 egg yolk, beaten

Preheat oven to 400°F.

In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes. Roll out ½ the pastry recipe and place in bottom of pie tin. Roll out remaining crust and use a cookie cutter to cut it into desired shapes, set aside.

Pour filling into pie crust. Dot the top of filling with butter, then decorate using cut-outs.

Use a pastry brush to apply yolk to top of pie. Bake for 35 to 40 minutes, or until bubbly and brown. Cool on a rack for 30 minutes before serving.

Recipe courtesy of PEI Liquor