Took this from the internet, it was a story about RAGBrAI, the Register's Annual Great Bike Ride Across Iowa. The person writing the story indicates the bikers search all over on their trek for Rhubarb pie. Who knew, it is and will always be my favorite pie. Second is cherry, then coconut cream.
Deep Dish Rhubarb Berry Pie
Pie dough for a 2 crust pie
4 cups chopped rhubarb (about 2 pounds)
1 cup blueberries
1 cup strawberries, quartered
1½ cups sugar
⅓ cup cornstarch
¼ teaspoon almond extract
½ teaspoon cinnamon
Toss fruit with ½ cup sugar and set aside. Divide the pie dough into 2 portions and roll out the bottom piece to cover the bottom and sides of dish. You can use an 8x8, I use an 11x7. I think the size of the dish is interesting. Not your typical round pie pan at all. Leave about ¾” overhang around edges. Roll out remaining dough into a rectangle to cut your lattice pieces. Place the crusts in fridge to chill about 15 minutes.
Preheat oven to 375° F. In a small bowl, whisk the cornstarch, cinnamon, sugar and salt. Add the almond extract to the fruit, and then add the dry ingredients and toss to coat. Brush crust with egg white and fill with fruit. Lattice the top crust and brush with egg white and sprinkle with coarse sugar. Cover loosely with foil, and bake for 20 minutes. Remove foil and continue to bake for another 30-40 minutes until golden brown. Serve warm or a room temperature.