Rhubarb Strawberry Pie
|Sugar||1 1⁄2 Cup (24 tbs)|
|Quick-cooking tapioca||3 Tablespoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Rhubarb||3 Cup (48 tbs)|
|Sliced fresh strawberries||2 Cup (32 tbs)|
|Double crust pie pastry||1|
In large bowl stir together sugar, tapioca, salt, and nutmeg.
Add rhubarb and strawberries; toss gently to coat fruit.
Let mixture stand for 15 minutes.
Meanwhile, prepare and roll out pastry.
Line a 9-inch pie plate with half of 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; place pastry atop filling.
Seal and flute edge.
To prevent overbrowning, cover edge of pie with foil.
Bake at 375° for 25 minutes.
Remove foil; bake till golden brown, 20 to 25 minutes more.
Cool pie on rack before serving.