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Strawberry Recipes

Strawberry-Rhubarb Pie

pastry for 9-inch, 2-crust pie
1 cup sugar
2 T cornstarch
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp salt
1 T lemon juice 2 cups sliced rhubarb (1/2 inch pieces)
2 cups strawberries, halved
1 egg yolk, slightly beaten

Prepare the pastry dough. Line the bottom of a 9-inch pie pan with bottom crust. Mix together the sugar, cornstarch, spices, salt, and lemon juice. Toss with the rhubarb and strawberries in a large bowl. Stir in the egg yolk. Pour into the prepared pie pan. Roll out the top crust and fit on top. Seal and flute edges. Cut slits in top crust to allow steam to escape. Bake in a preheated 400° oven for 40-50 minutes or until the crust is golden brown. Cool. Serves 8