Strawberry Rhubarb Pie
| 2 | refrigerated 9-inch pie-crusts | 1 | cup sugar |
| 3 | cup strawberries, hulled and quartered | 1/3 | cup cornstarch |
| 3 | cups 1-inch rhubarb pieces | 1/8 | teaspoon salt |
| 1/8 | teaspoon ground nutmeg | | |
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Heat oven to 400 degrees. Unfold one piecrust & fit into 9-inch glass pie plate. Place strawberries, rhubarb, sugar, cornstarch, salt & nutmeg in a bowl; stir gently to combine; don't crush strawberries or rhubarb. Spoon strawberry filling into pie plate. Place second piecrust over top of filling. Fold edge of top crust under edge of bottom crust; crimp edges of crust together to seal. Place slits in top crust. Bake 50 minutes or until the crust is golden & filling is bubbling. If the edges of the crust start to get too brown, cover them with pieces of aluminum foil. Transfer pie to wire rack & let cool completely.
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