Strawberry Rhubarb Pie

Strawberry-Rhubarb Pie

Ingredients:

1

 

Package refrigerated pie crusts for a 9 pie

1

Cup

Sugar

Cup

Cornstarch

1

Tsp

Grated lemon rind

1/8

Tsp

Ground nutmeg

2-1/2

Cup

Fresh strawberries, sliced

2-1/2

Cups

Fresh or frozen rhubarb slices

2

Tbl

Fresh lemon juice

2

Tbl

Butter, cut into pieces

2

Tsp

Sugar

Directions:

If using frozen rhubarb and/or strawberries, thaw before using.

Combine the sugar, cornstarch, lemon rind, nutmeg, rhubarb, strawberries and lemon juice, Let stand 20 min.

Fit one of the piecrust into a 9 pieplate, fold edges under, and crimp.

Spoon strawberry-rhubarb mixture int piecrust; dot with butter.

Roll remaining piecrust to an 1/8-inch thickness; cut into 1/2-inch strips. Arrange in a lattice design over filling. Sprinkle with 2 teaspoons sugar.

Bake at 425 for 15 minutes; reduce heat to 350, and bake 30 more minutes or until crust browns.

 

 

Yields

6-8 servings

 

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