SUMMER STRAWBERRY RHUBARB PIE

Summer Strawberry Rhubarb Pie image

Reminds me of the first days of summer, picking strawberries with my mom, and getting ready for the 4th of July.

Provided by GoodGoneGirl

Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 9

Ingredients

1 recipe pastry for a 9 inch double crust pie
2 cups diced rhubarb
2 ½ cups hulled strawberries
1 cup white sugar
¼ cup all-purpose flour
3 tablespoons butter, diced
¼ teaspoon ground nutmeg
1 tablespoon white sugar
1 teaspoon ground cinnamon

Steps:

Preheat oven to 450 degrees F (230 degrees C). Divide the pie pastry in half; roll out half into a circle on a floured work surface, and line a 9-inch pie dish with bottom crust. Roll the remaining half out into a 10-inch circle on a floured work surface, and set aside.
Mix the rhubarb, whole strawberries, 1 cup of sugar, flour, butter, and nutmeg together in a bowl. Pour the filling into the crust-lined pie dish.
Cut the remaining crust into 3/4-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Mix 1 tablespoon of sugar with cinnamon in a small bowl, and set aside.
Bake in the preheated oven for 10 minutes; reduce heat to 375 degrees F (190 degrees C). Remove pie. Sprinkle the top with the cinnamon-sugar mixture, and return to oven; bake until the crust is golden brown and the filling is bubbling, about 30 more minutes.

Nutrition Facts : Calories 405.7 calories, Carbohydrate 55.4 g, Cholesterol 11.4 mg, Fat 19.5 g, Fiber 3.4 g, Protein 3.8 g, SaturatedFat 6.5 g, Sodium 266.3 mg, Sugar 29.4 g