Strawberry-Rhubarb Pie

Name: Strawberry-Rhubarb Pie
Ingredients: 1 cup sugar; 1/4 cup cornstarch; 1 teaspoon grated lemon rind; 1/8 teaspoon ground nutmeg; 2 1/2 cups sliced fresh strawberries; 2 1/2 cups fresh (1/8-inch-thick) rhubarb slices; 2 tablespoons fresh lemon juice; 1 (15-ounce) package refrigerated piecrusts, divided; 2 tablespoons butter or margarine, cut into pieces; 2 teaspoons sugar

10 ingredients

5 steps

Ingredients

1 cup sugar
1/4 cup cornstarch
1 teaspoon grated lemon rind
1/8 teaspoon ground nutmeg
2 1/2 cups sliced fresh strawberries
2 1/2 cups fresh (1/8-inch-thick) rhubarb slices
2 tablespoons fresh lemon juice
1 (15-ounce) package refrigerated piecrusts, divided
2 tablespoons butter or margarine, cut into pieces
2 teaspoons sugar

Directions

1

Combine first 4 ingredients; stir in strawberries, rhubarb, and lemon juice. Let stand 20 minutes.
2

Roll 1 piecrust to an 1/8-inch thickness on a lightly floured surface. Fit into a 9-inch pieplate according to package directions; fold edges under, and crimp. Chill 10 minutes.
3

Spoon strawberry mixture into piecrust; dot with butter.
4

Roll remaining piecrust to an 1/8-inch thickness; cut into 1/2-inch strips. Arrange in a lattice design over filling. Sprinkle with 2 teaspoons sugar.
5

Bake at 425° for 15 minutes; reduce heat to 350°, and bake 30 more minutes or until crust browns.