Delicious Strawberry Rhubarb Pie Recipe for Summer

Ingredients

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

Instructions

1. Preheat your oven to 450 degrees F (230 degrees C) for baking.
2. Divide pie dough in half. On a lightly floured surface, roll out half of the pastry dough into a circle to fit your 9-inch pie plate; carefully place the bottom crust in the pie plate. Roll out the remaining half of the pastry dough into a 10-inch circle; set this top crust aside for later.
3. In a large bowl, combine the whole strawberries, rhubarb, 1 cup of sugar, flour, butter, and nutmeg; then, pour this mixture into the prepared bottom crust. In a separate small bowl, mix together 1 tablespoon of sugar and cinnamon; set this aside.
4. Cut the top crust into ¾-inch wide strips (for a decorative touch, use a scalloped edge pastry cutter). Lightly moisten the rim of the bottom crust with a small amount of water. Begin with the longest strips and arrange the first 2 strips in a cross (X) in the center of the pie. Working from the next longest down to the shortest strips (using the shortest strips for the edges of the lattice), alternate the horizontal and vertical strips, weaving them in an over-and-under pattern to create the lattice. Press the lattice strips down onto the edge of the bottom crust to seal; trim any excess top crust strips neatly.
5. Bake in the preheated oven for an initial 10 minutes; then, reduce the oven heat to 375 degrees F (190 degrees C). Remove the pie from the oven; sprinkle the top with the prepared cinnamon-sugar mixture, and return the pie to the oven. Continue baking until the crust is a lovely golden brown color and the filling is bubbling, approximately 30 minutes more.

Nutrition

• Calories: 406 kcal
• Fat Content: 20 g
• Fiber Content: 3 g
• Sugar Content: 29 g
• Sodium Content: 266 mg
• Protein Content: 4 g
• Cholesterol Content: 11 mg
• Carbohydrate Content: 55 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g