Strawberry-Rhubarb Pie Recipe

Ingredients

1 1/2 cups sugar
3 tablespoons quick-cooking tapioca
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups rhubarb cut into 1/2-inch pieces (1 lb.)
2 cups sliced fresh strawberries
1 tablespoon butter

Preparation

Step 1

In mixing bowl, stir together sugar, tapioca, salt and ground nutmeg. Add rhubarb pieces and sliced strawberries. Toss gently to coat fruit. Let fruit mixture stand for 15 minutes.

Meanwhile, line a 9-inch plate with half the pastry. Trim pastry to edge of pie plate. Pour fruit mixture into pastry-lined pie plate. Dot with butter. Cut slits in top crust for escape of steam and place atop filling. Seal and flute the edge.

To prevent over-browning, cover edge of pie with foil. Bake in 375 degree oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until crust is golden. Cool pie on rack before serving.