| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Granulated sugar and firmly packed |
|
|
; brown sugar |
| 1 |
tb |
Cornstarch |
| 1/3 |
c |
All-purpose flour |
| 1/2 |
ts |
Ground nutmeg |
| 4 |
c |
Rhubarb; in 1/2 inch pieces |
| 2 |
c |
Thickly sliced strawberries |
| 1 |
tb |
Orange juice |
| 2 |
tb |
Butter or margarine |
| 1 |
pk |
Prepared pie crust |
INSTRUCTIONS
In a large bowl, combine granulated sugar, brown sugar, cornstarch, flour,
nutmeg, rhubarb, strawberries and orange juice. Set aside. Prepare pastry,
put the pastry into a 9" pie pan. Pour filling into pastry shell; dot with
butter. Roll out remaining pastry and add top crust. (Or, if desired, roll
out remaining pastry, cut into 3/4 inch strips and weave a lattice top for
pie.) Bake in a 400 degrees oven until fruit is tender and crust is well
browned (about 50 minutes). If necessary, protect edges of pie with foil
strip for last 15 minutes to prevent over browning. Makes 6-8 servings.
Enjoy!
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