Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Ingredients:
3/4 pound of fresh rhubarb sliced in 3/4 inch pieces to make 2 cup s
2 cups of fresh strawberries sliced
1 1/4 cups of sugar
1/4 cup of all-purpose flour
1 1/2 teaspoons of grated orange zest
1/2 teaspoon of nutmeg
1/4 teaspoon of ground cinnamon
1/4 teaspoon of salt
3 large eggs, slightly beaten
2 tablespoons of butter, cut into bits
Pastry for a double crust pie (Pillsburye rady crust)
In a large bowl, combine the strawberries, rhubarb, sugar, flour, orange zest, nutmeg, cinnamon and
salt. Stir in the eggs to blend and fold in the butter. Turn the strawberry rhubarb filling into thee- pr
pared pie shell. Cut remaining pie shell into strips. Evenly place strips of pastry over filling and weave
5 more through them ot make a lattice top. Working around the edge. Moisten the underside of the
ends of the strips and press them to the overhangin pgastry. Tightly roll up all around and decoratively
crimp to seal. Bake at 425 for 10-15 minutes. Until lightly browned. Reduce temperature to 350e d-
grees and bake 30 to 40 minutes longer until golden brown. Cool on wire rack at least 1 hou r.
47
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