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Rhubarb - Strawberry Pie


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  • 1 1/4 - 1 1/2 Cups Sugar
  • 3 TBSP. Cornstarch
  • 1/4 tsp. Salt
  • 1/4 tsp Ground Nutmeg
  • 3 Cups Rhubarb, cut into 1/2 inch pieces
  • 2 Cups Sliced Fresh Strawberries
  • 1 TBSP Butter
  • Pastry for double crust pie



Step 1

In large mixing bowl stir together sugar, cornstarch, salt and ground nutmeg. Add rhubarb pieces and sliced strawberries, toss gently to coat fruit. Let stand 5 minutes
Meanwhile line pie pan with pottom crust. Pour fruit mixture into crust. Dot with butter. Place top crust on fruit mixture. Cut slits in top to allow steam to escape, seal and flute edge
Bake 350 Degrees for 1 hour


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