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Strawberry-Rhubarb Pie

 
Strawberry-Rhubarb Pie
strawberry rhubarb pie
This version of a Southern classic is served up at The Ham Shoppe in Valle Crucis, North Carolina.
Recipe By: Southern Living Off the Eaten Path
  • PrepN/A |
  • TotalN/A |
  • Serves 8
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Ingredients

    • 1 cup sugar
    • 5 tablespoons cornstarch
    • 1/4 teaspoon ground nutmeg
    • 3 cups fresh or frozen rhubarb slices, thawed and drained
    • 2 cups sliced fresh strawberries
    • 1/2 (14.1-oz.) package refrigerated piecrusts
    • 2 tablespoons butter, cut into small pieces
    • 1 large egg, beaten

Instructions

Preheat oven to 350°. Whisk together first 3 ingredients in a large bowl until blended. Add rhubarb and strawberries, tossing to coat. Set aside. 

Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Spoon rhubarb mixture into prepared crust; dot with butter. Brush edges of crust with beaten egg. 

Bake at 350° for 1 hour. Let cool completely on a wire rack

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