Strawberry-Rhubarb Pie
Time needed
1 hour
cooking
Serving Size / Yield
1
Ingredients
- 1 C. sugar
- 5 Tbs. cornstarch
- 1⁄4 tsp. ground nutmeg
- 3 C. fresh or frozen rhubarb slices, thawed and drained
- 2 C. sliced fresh strawberries
- 1⁄2 (14.1-oz.) pkg. refrigerated pie crusts
- 2 Tbs. butter, cut into small pieces
- 1 large egg, beaten
Directions
1. Preheat oven to 350°. Whisk together first 3 ingredients in a large bowl until blended. Add rhubarb and strawberries, tossing to coat. Set aside.
2. Fit pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Spoon rhubarb mixture into prepared crust; dot with butter. Brush edges of crust with beaten egg.
3. Bake at 350° for 1 hour. Let cool completely on a wire rack. Makes 8 servings.
This recipe is from the cookbook Southern Living Off the Eaten Path.
