The combination of the almond pie crust with the strawberry rhubarb pie filling is just perfection. No need to be wary of rhubarb, it’s superb in this dessert!
- Preheat oven to 425°. Line pie plate with pastry and place on a cookie sheet in the refrigerator. Peel rhubarb with a vegetable peeler (apparently this is only necessary if the rhubarb is still green, but I did it anyways) and chop both rhubarb and strawberries into ¼ inch pieces. Sprinkle mixture with cornstarch. Mix egg and sugar and then combine with rhubarb mixture. Turn into pie pastry. Do not mound up the filling like one does with apple pies. It will not cook down, just over. Thank goodness for the jelly roll pan under my pie pan! Cover with top pastry or with a lattice top, if desired.
- Bake in pre-heated oven for 30 minutes and then reduce to 325° until the filling is bubbly. Cover the entire crust after 15 minutes with aluminum foil to prevent over-browning (or burning, gasp!).
Recipe from The Settlement Cookbook 1947 edition
If you want to make miniature pies (like I did) then halve the recipe!