STRAWBERRY RHUBARB PIE

INGREDIENTS

• Pastry for 2 crust pie
• 2/3 to 3/4 cup of sugar
• 1/4 cup flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon grated lemon peel
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 2 cups chopped rhubarb
• 3 cups sliced strawberries
• 1 tablespoon butter

METHOD

1. Prepare pastry. Roll out half of pastry and line a 9-inch pie plate. Preheat oven to 420 degrees.
2. For filling, toss together sugar, flour, cinnamon, nutmeg, lemon peel and salt with rhubarb and strawberries. Place filling in piecrust; dot with butter.
3. Roll out remaining pastry for top crus; cut a few slashes and cover filling with slashed top crust: make a decorative edge. Place on a try to catch dripping and bake 50 minutes or until the piecrust is golden brown and filling is bubbly.