Fast Strawberry-Rhubarb Pie

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Someone was over the other day and watched in amazement as Little Boy and I very quickly made this pie. This is definately a "kid" friendly recipe because you can actually get it done before they lose interest! We have rhubarb coming out our ears this time of year and this recipe is a favorite!

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Here's what you need:

Pre-made double pie crust

1 cup sugar

3 cups chopped rhubarb

1 cup strawberries in light syrup - spoon off a little of the syrup though

2 eggs

1/2 teaspoon cinnamon

3 Tablespoons flour

1-2 Tablespoons butter

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* - About those strawberries - of course, you can use chopped fresh ones, but many times our grocery store does not have fresh strawberries, so we get the frozen ones instead, which work just fine too! Oh - and it is a bit faster than chopping strawberries. AND - the extra left-overs are sooooo good on vanilla icecream with a nice slice of this pie!

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OK - thaw out the pie crusts, but don't let them get too warm, ok? About 15 minutes should do it.

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Mix sugar, flour and cinnamon together. Add eggs and beat altogether. Stir in the rhubarb and strawberries.

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Pour mixture into pie crust. Cut little chuncks of butter and put over the top of the mixture. Invert 2nd pie crust over top one (this is where it gets "sticky" if your pie crust is too warm, which can make it a bit hard to get out of the pie pan). If it rips a bit, just moisten your finger and "patch". Crimp edges with a fork. Cut good sized slits on the top of the pie with a butter knife - wiggling it back and forth a bit to open the slit up.

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Rip 3 pieces of tinfoil, each about 4". Wrap the tinfoil around the outside edges of the pie.

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Bake at 400 for 45 minutes (on a cookie sheet).