Preheat oven to 400° F.

For the filling: Combine the rhubarb, strawberries, sugar and orange zest in a bowl. Scrape the pulp from the vanilla bean and add it to the fruit. Toss until the vanilla is distributed. Add the salt and flour and toss to combine.

Assembling the pie: Roll out the bottom crust and line the pie pan. Pile the filling into the bottom crust, mounding high above the edge of the pie pan. (The filling should be 1 to 2 inches above the edge of the pan to account for shrinkage in the fruit during baking.) Break up the butter into pea-size pieces and distribute over the top of the fruit.

Roll out the second crust. Gently lay it over the top of the fruit. With a knife or scissors, trim the edges to about 1/4-inch past the edge of the pie pan. Turn the edges under and crimp to seal the edge.

Chill the finished pie in the freezer for 20 to 30 minutes before baking. The pie crust should be very firm before going into the oven. Brush the top of the pie with milk and sprinkle sugar over the top. Vent the pie with 3 to 5 (1-inch) slits to let the steam escape.

Bake for 20 minutes. Reduce the oven temperature to 350° F and continue baking for 30 to 40 minutes, or until the rhubarb is tender. The pie should be golden on top and you should be able to hear or see the juices bubbling. It’s okay if some of the fruit juices bubble out of the pie. (If you’re unsure whether the fruit is cooked, stick a dinner knife into one of the slits. No resistance means the fruit is soft and cooked.)

Cool the pie to room temperature and serve with vanilla ice cream or whipped cream.

(c)2020 by Laurie Pfalzer. All rights reserved. Excerpted from “Simple Fruit” by permission of Sasquatch Books.