Just in time for spring, reader offers this pie recipe

HUNTINGTON -- The Herald-Dispatch reader Danita Hicks submitted this recipe for her Strawberry-Rhubarb Pie.

Danita's Strawberry- Rhubarb Pie

Ingredients

11/2 cups sugar

1/3 cup all purpose flour

1/4 teaspoon salt

1/4 teaspoon cinnamon

21/2 cups strawberries- quartered

21/2 cups sliced rhubarb- small pieces

2 teaspoons lemon juice

1 teaspoon vanilla

2 Tablespoons butter-stick kind-cut into small pieces

1 tablespoon milk-for brushing on top of the curst or you can use 1 beaten up egg.

2 pillsbury ready-made pie shells or you can use your own homemade ones.

Directions

Preheat oven to 425 degrees.

In a large bowl, wisk together sugar, flour, salt and cinnamon. In another bowl add rhubarb, strawberries,lemon juice and vanilla and toss lightly. Add the strawberries to the sugar mixture and toss until fruit is well coated. Set aside and prepare the pie shells.

Place one pie shell in an appropriate size pie dish. Spoon the strawberry-rhubarb mixture into pie shell. Distribute the butter evenly over the fruit and cover with the other pie shell. Crimp the edges of the pie shells together. Then brush the top of the pie shell lightly with either a beaten up egg or milk to make a nice glossy golden crust. Make several slits in the top of the pie shell with a knife to release any steam that builds up in the pie.

At this point, you can put aluminum foil around the edges of the pie or use a pie ring. This keeps the edges from getting too dark. Place in oven and bake for 30 minutes.

Then carefully remove the aluminum foil and turn the heat down to 350 degrees. Bake another 15-20 minutes or until pie is bubbly or crust is golden brown. Carefully take out of oven and place on a wire rack for 1 hour. This allows the pie filling to slightly thicken. If you cut it to soon the pie will be runny inside.

When cool, serve with Cool Whip or a scoop of your favorite ice cream.