Our Favorite Strawberry Rhubarb Pie - cooking recipe

Ingredients

1 pie dough (top and bottom crust)
1/2 cup water
1 lb rhubarb, cut stalks into 1/2-inch pieces (frozen works well)
3/4 cup sugar
2 tablespoons almond liqueur
5 tablespoons cornstarch
2 pints strawberries, quartered (frozen works well)
1 egg yolk (mixed with 2T of water)

Preparation

Preheat oven to 375 degrees.
Comine the water and sugar in a saucepan (large enough to later add the rhubarb,) and simmer the syrup over low heat for 2-3 minutes.
Add the rhubarb pieces.
Cook the syrup and rhubarb for 5 minutes.
Remove from heat and allow to steep for 20 minutes.
Strain out the rhubarb and set aside.
Mix the almond liqueur with the cornstarch (add a few drops of water if necessary to remove all lumps) and stir into the cooled syrup which is now a rhubarb color. (If you want it more red add a couple drops of red food coloring.).
Place the mixture back on the stove and cook the syrup till thick, about 5-6 minutes.
Return the rhubarb to the syrup, add the strawberries and stir to combine.
Remove from heat and cool completely for 1 hour.
Pour the fruit filling into the pie dish lined with the bottom crust. You can do a plain or lattice crust top.
Brush top with egg wash water mix.
Bake for 45 minutes. Allow to cool at least 1 hour before serving. This is great served with ice cream.