One summer my husband and I spent some weeks at Diane Toman's cabin on a river in Michigan. Diane's neighbor gave her about a half-bushel of rhubarb. I voted to make rhubarb pies, but the rest of the family voted for strawberry-rhubarb, especially since strawberries were in season. I baked eight strawberry-rhubarb pies from this recipe, and even folks who didn't think they liked rhubarb gobbled it down. I was happy because there was more rhubarb than strawberries, which is my kind of strawberry-rhubarb pie.

Cabin Strawberry Rhubarb Pie

2 prepared 9-inch pie crusts
1 9-inch pie plate

Preheat oven to 400°

2-3 c chopped rhubarb
1 c chopped strawberries
2 c sugar
2 T flour
1 egg, slightly beaten
1 T butter

1. Line the pie plate with one pie crust.
2. Mix all ingredients except the butter.
3. Pour into pie plate.
4. Dot top of the filling with butter.
5. Lay top crust over filling. Crimp edges. Cut in slits for steam release.

Cover crimped edges of the crust with aluminum foil. Bake for 12 minutes at 400°

Reduce oven heat to 350° Bake for 35-40 minutes. Remove foil from edges of pie.

Bake another 10 minutes or until edges brown and filling is bubbling out of the steam slits.