Strawberry Rhubarb Pie
From Cooks Incorporated, Miami Valley Healthy Foundation, Dayton, Ohio.
| 1½ cups sugar |
| 1/4 cup flour |
| 3/4 tsp ground nutmeg |
| 3 eggs, slightly beaten |
| 2 cups sliced fresh strawberries |
| 2 cups sliced fresh or frozen rhubarb |
| (1) 9-inch unbaked pie shell |
| 1/2 cup flour |
| 1/4 cup sugar |
| 1/3 cup butter, softened |
Stir together first four ingredients. Gently add strawberries and rhubarb. Place mixture in pie shell. Stir together remaining 1/2 cup flour and 1/4 cup sugar in a small bowl. Cut in butter until mixture is crumbly. Sprinkle over top of pie.
Wrap edges of pie with foil. Bake at 400°F on the center oven rack for 30 minutes. Remove foil. Bake for another 25 minutes.
Makes 8 servings
Makes 8 servings
Allergy Warning: 
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