Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Yield: Serves 8
- 1 cup sugar
- 5 Tbsp. cornstarch
- 1/4 tsp. 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 Tbsp. butter, cut into small pieces
- 1 large egg, beaten
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.
Makes 8 servings.
Recipe from Southern Living Off The Eaten Path: Favorite Southern Dives and 150 Recipes That Made Them Famous
Reprinted with permission.