STRAWBERRY RHUBARB PIE

Ingredients

• Pastry for a double crust pie
• 1/2 cup granulated sugar
• 1/2 cup packed golden brown sugar
• 1/4 cup all-purpose flour
• 1 tbsp cornstarch
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 4 cups sliced rhubarb (1/2 inch)
• 2 cups sliced strawberries

Directions

1. Preheat oven to 425°F.
2. Roll out half of pastry on a lightly floured surface. Fit into a 9 inch pie plate, allowing for 1/2 inch overhang; set aside.
3. Roll out remaining dough into an 11 inch circle. Cut into 1/2 inch wide strips; set aside.
4. Combine sugar, brown sugar, flour, cornstarch, cinnamon and nutmeg in a large bowl. Stir in rhubarb and strawberries until thoroughly combined; spoon into crust. Arrange pastry strips on top in a lattice pattern. Trim, fold and flute edges of pastry.
5. Bake for 10 minutes. Reduce temperature to 350°F and continue baking until pastry is golden brown and filling is bubbly and thickened, about 45 – 50 minutes. Cool pie on a rack.