Strawberry Rhubarb Pie

After a visit to a couple of our local Farmer's Markets, we came home with loads of fresh strawberries, rhubarb, corn on the cob, and raspberry jam.  I set about making a prize-winning recipe I found online:

This pie won the blue ribbon at the January Manatee County Fair in Palmetto, Fla., and one of the 2007 Belmar pie-baking contests. Makes one 9-inch pie.

Ingredients
3        cups strawberries (fresh or frozen)
1 1/2   cups sugar
3        tablespoons cornstarch
2        cups rhubarb, sliced (fresh or frozen unsweetened)
1/2     teaspoon finely shredded lemon peel
1        teaspoon lemon juice
         Top and bottom crusts for 9-inch pie
1 1/2   tablespoons half-and-half or milk
1        tablespoon cinnamon sugar

Directions
In a large bowl, mix strawberries, sugar, cornstarch, rhubarb, lemon peel and lemon juice. For fresh fruit, let stand 15 minutes. For frozen, let stand 60 minutes.

Roll out both crusts; place one in a pie pan or an iron skillet. Top with fruit mixture. Place remaining crust over fruit and crimp the edges. Cut slits in top to allow steam to escape. Brush with half-and-half and dust with cinnamon sugar.

Bake in a 400-degree oven for 10 minutes, then lower temperature to 375. Bake for 45 minutes. Cover the crust with aluminum foil if it browns too much. Cool before serving.