RASPBERRY RHUBARB PIE

Preheat oven to 350°

Combine:

1/3 cup flour

1 ½ lbs. rhubarb, trimmed and cut into ½ inch pieces (4 cups)

1 ¼ cups sugar

juice of ½ lemon

Let stand while you prepare pie crust for a 9.5 inch deep dish pie pan.

Add to rhubarb mixture and gently mix, being careful to not break berries:

2 cups raspberries

Gently put into pie shell and dot with:

1-2 T. butter

Cover with crust or make a lattice top.

Glaze top with:

1 large egg, lightly beaten

2 T. heavy cream

Sprinkle with sugar

Bake for 1 hour 15 minutes to 1 hour 30 minutes. Pastry should be golden brown and juices in center should be bubbling.

Transfer to wire rack to cool.

(It may bubble over so you might want to bake it on a baking sheet.)