Zendea's Strawberry Rhubarb Pie

Recipe View 5 mins Preheat oven to 375°F (190°C). (5 minutes)

Recipe View 12 mins In a medium saucepan, combine 1 cup of sugar and the rhubarb. Add butter. Cook over medium-high heat, stirring frequently, until the rhubarb is tender, about 8-10 minutes. (12 minutes)

Recipe View 5 mins Stir in the strawberries and remove from heat. Let cool slightly to lukewarm. In a separate bowl, beat the eggs until lightly frothy. Gently mix the beaten eggs into the rhubarb-strawberry mixture. (5 minutes)

Recipe View 10 mins Unroll one pie crust and carefully place it into a 9-inch pie dish. Pour the fruit filling evenly into the crust. Top with the second crust, pressing the edges together to seal. Crimp the edges with a fork to create a decorative border. Cut 4-5 slits in the top crust to allow steam to escape. (10 minutes)

Recipe View 3 mins In a small bowl, brush the top crust with milk or cream, then sprinkle evenly with the remaining 3 tablespoons of sugar. (3 minutes)

Recipe View 1 hrs Bake in the preheated oven for 45-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, cover the edges with foil. (60 minutes)

Recipe View 1 hrs Remove from oven and let cool completely on a wire rack before slicing and serving. Refrigerate any leftovers. (60 minutes)