Delicious Strawberry Rhubarb Pie Recipe

Ingredients

• 1 recipe pastry for a 9-inch double crust pie
• 0.5 cup all-purpose flour
• 0.5 cup white sugar
• 0.25 teaspoon ground cinnamon
• 0.25 cup chilled butter
• 1 pint fresh strawberries, sliced
• 0.75 pound rhubarb, chopped
• 1.33 cups white sugar
• 3 tablespoons minced crystallized ginger
• 0.5 teaspoon freshly grated nutmeg
• 0.13 teaspoon salt
• 3 eggs eggs

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Roll pie crusts to 11-inch circles. Place one in a 9-inch pie plate on a baking sheet. Cut remaining crust into ½-inch strips for lattice.
3. Whisk ½ cup flour, ½ cup sugar, 1 teaspoon cinnamon; cut in butter to coarse crumbs. Set aside.
4. Combine strawberries, rhubarb, 1 ⅓ cups sugar, ¼ cup flour, ginger, nutmeg, ¼ teaspoon cinnamon, salt; beat in eggs. Spoon into crust; sprinkle crumb topping.
5. Moisten the rim of the pie crust with water. Lay longest lattice strips in an X. Weave horizontal and vertical strips. Use shortest strips for edges. Fold strips under bottom crust and flute.
6. Bake at 425 degrees F (220 degrees C) for 10 minutes; reduce to 350 degrees F (175 degrees C) and bake until bubbly and light brown, 45-50 minutes. Cool before serving.

Nutrition

• Calories: 557 kcal
• Fat Content: 23 g
• Fiber Content: 4 g
• Sugar Content: 50 g
• Sodium Content: 341 mg
• Protein Content: 7 g
• Cholesterol Content: 85 mg
• Carbohydrate Content: 83 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g