SECRET STRAWBERRY RHUBARB PIE

Steps:

• 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.