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Pastry for a double crust pie (homemade)
2 cup sliced rhubarb
3 cup fresh strawberries
3/4 cup maple syrup (Grade A Dark Amber)
1/3 cup butter
1 tsp. lemon zest
2 tbsp. cornstarch
1 tsp. vanilla extract
1 egg white, beaten
1 tsp. sugar

Divide pie crust dough in half; roll out half and line a 9: pie plate with dough, leaving about 1 inch excess all around.

Place 2 cups of diced rhubarb evenly on the bottom; top with the strawberries and set aside.

In a saucepan over low heat, combine 3/4 cup maple syrup, 1/3 cup butter, 1 tsp. lemon zest, and 2 tbsp. cornstarch. Remove from heat and add 1 tsp. vanilla. Pour over the rhubarb and strawberries, and cover with the remaining shell dough. Seal the edges and vent the top. Lightly brush with beaten egg whites and sprinkle with sugar.

Bake at 350 degrees for about 45-60 minutes.

Deb Evans and Hadley Evans Nash, Middlebury