Almond, Strawberry & Rhubarb Pie

Directions

• In a large bowl, combine the first six ingredients; stir in rhubarb and strawberries.
• On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate. Fill with fruit mixture and dot with butter. Top with remaining pastry. Trim, seal and flute edges. Cut slits in the top; brush with egg white and sprinkle with almonds.
• Bake at 425° for 20 minutes. Reduce heat to 375°; bake 35-45 minutes longer until crust is golden brown and filling is bubbly. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack.