Secret Strawberry Rhubarb Pie - cooking recipe

Ingredients

1 pastry for double-crust pie
2/3 cup sugar
1/4 cup cornstarch
6 ounces cans almond filling
1 tablespoon lemon juice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 cups sliced rhubarb, fresh or frozen (partially thawed)
2 1/2 cups sliced fresh strawberries
1 tablespoon margarine
1 slightly beaten egg white
2 tablespoons sliced almonds

Preparation

Line a 9 in pie plate with 1/2 of pastry.
In a large bowl stir together sugar, cornstarch, almond filling, lemon juice,nutmeg, and salt.
Stir in rhubarb and strawberries.
Transfer mixture to pastry lined pie plate.
Trim pastry to edge of pie plate.
Dot filling with margarine or butter.
Roll out remaining pastry to a 12 inch circle.
Cut slits in it, and place on filling and seal.
Crimp edge.
To prevent over-browning, wrap edge of pie with strips of foil.
Place pie plate on baking sheet to catch any drips.
Bake in a 375 oven for 25 minutes for fresh fruit and 50 minutes for frozen fruit.
Remove foil.
Bake 35-30 minutes more until to is golden.
During the last 10 minutes of baking, brush the top with egg white and sprinkle with almonds.
Cook on wire rack.