Keep reading to learn her secret in this classic dessert.
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1 cup sugar
1/4 cup plus 1 tablespoon cornstarch
1/2 of a 12.5 ounce can almond cake and pastry filling (not almond paste)
1 tablespoon lemon juice
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 cups fresh rhubarb, sliced
1-1/2 cups fresh strawberries, sliced
2 tablespoons butter
1 egg white, slightly beaten
2 tablespoons sliced almonds
1.Prepare pastry for double crust pie. On a lightly floured surface, roll out half the pastry to a 12 inch circle. Line a 9-inch pie plate with the pastry.
2.In a large bowl, stir together sugar, cornstarch, almond filling, lemon juice, nutmeg and salt.
3.Stir in rhubarb and strawberries.
4.Transfer mixture to pastry-lined pie plate.
5.Dot filling with butter.
6.Roll out remaining pastry to a 12-inch circle. Cut in strips and place on filling and seal around edges.
7.Bake at 425 degrees for 15 minutes and then at 375 degrees for 45 minutes. During the last 10 minutes of baking, quickly brush top with egg white and sprinkle with almonds.
8.Cool on wire rack.
Yields 8 servings.