strawberry rhubarb pie

 

ingredients for 9 (or 10) inch pie

 

double pie crust or single crust and your favorite crumb topping
 1/2 (1/3) C sugar
3T (4T) cornstarch
1/2 tsp (heaping) cinnamon
1/4 tsp (heaping) nutmeg
2 (3) C sliced rhubarb
2 (3) C sliced strawberries
2 Tbsp butter, cubed if using double crust
you can use frozen fruit but let it thaw 10-15 min, until it is partially thawed but still icy.

 

1. slice strawberries & rhubarb into uniform pieces.

2. set bottom crust into 9-inch pie (or 10-inch tart) pan.

3. combine dry ingredients; stir well.  pour onto fruit and toss to coat.  turn into prepared crust.

(4. place butter cubes on fruit)

5. sprinkle prepared crumb topping OR roll top crust over fruit & butter.  pinch edges to seal and flute, if desired.  make sure to vent the top crust.  i use tiny cookie cutters to make designs in crust.

6. place foil around edges and bake at 375 for 25 min (50 for frozen fruit).  remove foil and continue baking 20-25 min (20-30 for frozen fruit).  cool completely on wire rack.

7. roll remaining dough scraps and sprinkle with cinnamon& sugar. prick crust & bake with pie for 15-20 min.  yums.