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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Ingredients:
3 cups sliced fresh rhubarb |
2 cups sliced fresh strawberries |
1 cup sugar |
1/3 cup all-purpose flour |
1 teaspoon vanilla extract |
1/2 teaspoon ground cinnamon |
cooking spray |
1/2 (15-ounce) package refrigerated piecrusts |
Directions:
1. Combine first 6 ingredients in a large bowl; toss gently to coat. Spoon mixture into a 9-inch deep-dish pie plate coated with cooking spray.
2. Unfold piecrust, and place on a lightly floured surface. Roll piecrust lightly to press out fold lines. Place on top of fruit; fold edges under, and crimp. Using a sharp knife, cut 4 (1-inch) slits in top of piecrust to allow steam to escape. Place pie plate on a baking sheet. Bake at 400° for 50 minutes or until crust is golden. Transfer pie to a wire rack; cool completely.
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