Strawberry-Rhubarb Pie

This pie was item number two baked with our huge strawberry purchase. The crust came together easily and tasted great, although I felt it was a little flimsy to hold up to such a juicy filling. Next time, I might use this filling with a normal double-crusted pie crust recipe and save the cream pie crust for a sturdier filling. But, it all tasted great, so ultimately it was not too important. :)

Strawberry-Rhubarb Pie (slightly adapted from Elizabeth Falkner's recipe in The Great American Bake Sale)

4 cups chopped rhubarb (chop very small pieces to ensure everything gets cooked)
3 cups quartered strawberries
1 1/4 cups sugar
1/3 cup flour
1 recipe cream pie dough (below)
Sanding sugar or extra white sugar, for sprinkling

1. In a large bowl, combine the fruit and 3/4 cup of the sugar. Stir together and set aside for 1 to 2 hours to allow the liquid to drain from the fruit.

2. Preheat the oven to 375 degrees.

3. Strain the fruit mixture and add the remaining 1/2 cup sugar and 1/3 cup flour to the fruit.

4. Roll out cream pie dough to a 12-inch circle that is 1/4 inch thick. Center it in a 9-inch pie plate. Pour the fruit mixture into the pie shell and fold the edges up over the top. Some filling will show through in the center. Sprinkle the top with sanding sugar. Bake the pie on a baking sheet for 45-55 minutes until the crust is browned and the fruit juices are thick and boiling. Transfer to a wire rack and serve either warm or cooled.