CLASSIC STRAWBERRY RHUBARB PIE
2 c. rhubarb, cut into 1 inch pieces
2 c. fresh strawberries, sliced in half
1 1/4 c. sugar
3 tbsp. flour
1/2 tsp. nutmeg
3 tbsp. butter, melted
2 eggs, slightly beaten
2 unbaked pie crusts
Place strawberry and rhubarb mixed together on bottom crust in 8 or 9 inch pie pan. Mix other ingredients well. Pour evenly over top of fruit. Top with pie crust.
Make vents in top crust and sugar crust. Preheat oven to 400 degrees. Bake for 30 minutes. Reduce heat to 350 degrees and finish baking until rhubarb is tender.
I used a coarse ground raw sugar and added red food coloring. Dust the top with it before baking. You can also use an egg white wash or melted butter for browning.
