This homey, old fashioned pie would be right at home at the next family reunion or potluck. My grandmother, who would never let anything go to waste, layered the leftover scraps of pie dough in the filling like dumplings. Serve warm with a scoop of vanilla ice cream.
INGREDIENTS:
1 lb. fresh strawberries, halved
1 lb. fresh red rhubarb (or frozen), cut into cubes (about 3-4 stalks)
2 cups sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 tablespoons butter + plus 2 tablespoons more
Double pie crust
Milk or cream
Sugar for dusting
METHOD:
Combine strawberries, rhubarb, sugar, cornstarch, salt, nutmeg, and butter in a large saucepan and cook over medium-high heat, stirring constantly, until the mixture comes to a boil. Set aside and allow to cool.
Prepare your favorite double pie crust and roll out half of the dough to fit in bottom of a deep pie baking dish. Pour fruit filling into the baking dish, layering leftover scraps of dough in the filling, if desired. Dot with butter. Roll out second half of pie dough large enough to fit on top of pie crust. Place crust on top of filling and crimp edges to seal. Brush the crust with milk or cream and dust with a little sugar, if desired.
Bake at 450°F for 10 minutes, and then reduce temperature to 350°F and bake for 30 – 35 minutes longer, or until crust is golden brown.
