STRAWBERRY RHUBARB PIE

 

 

 

 

Ingredients:

Preheat oven to 400F

 

Pie crusts (2)

 

3 stalks of rhubarb, cut into one inch pieces

2 tsps. of white vinegar

1 tsp. of lemon juice

3/4 cup of sugar

1/2 tsp. of freshly grated nutmeg

2 tbl. of cornstarch (sifted)

1 container of sweet strawberries in juice (from freezer section of market)

 

 

In a large glass or microwave safe bowl, put all of the ingredients (except for the pie shells).  Nuke for 13 minutes.  Allow the mixture to cool to room temperature before making the pie (if you add the hot liquid to the unbaked pastry, it might melt the pastry and create a mess). 

 

Roll out one piece of crust for the bottom of the pie plate.  Add the strawberry mixture (if you have leftover mixture, allow it to cool completely and freeze it for another pie).   Roughly mix the rhubarb filling to ensure the balance of flavors.   Dot the mixture with butter.  Add the top pie crust, turning the edges under to seal the mixture.  Crimp the crust either with a fork or your fingers.  Bake for 30 to 40 minutes until the pie is golden brown.

 

Note:  The cornstarch helps the mixture to gel while cooking.  You must sift it so that it distributes evenly when you mix the rhubarb filling.