Rhubarb-Strawberry Pie

Ingredients

• 0.3 cup flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 15 ounce piecrusts refrigerated
• 3 cups rhubarb fresh sliced
• 2 cups strawberries fresh sliced
• 1 cup sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• knife
• wire rack

Directions

1. Combine first 6 ingredients in a large bowl; toss gently to coat. Spoon mixture into a 9-inch deep-dish pie plate coated with cooking spray.
2. Unfold piecrust, and place on a lightly floured surface.
3. Roll piecrust lightly to press out fold lines.
4. Place on top of fruit; fold edges under, and crimp. Using a sharp knife, cut 4 (1-inch) slits in top of piecrust to allow steam to escape.
5. Place pie plate on a baking sheet.
6. Bake at 400 for 50 minutes or until crust is golden.
7. Transfer pie to a wire rack; cool completely.