Connecticut Strawberry/Rhubarb Pie
Nutrition
Calories: 395 kcalCarbohydrates: 69 gProtein: 8 gFat: 19 gSaturated Fat: 11 gCholesterol: 11 mgSodium: 164 mgFiber: 8 gSugar: 50 gVitamin A: 4.3 IUCalcium: 53 mgIron: 8 mg
Ingredients
- 1 whole pie crust pastry for a double crust pie
- 2 cups fresh strawberries washed and hulled strawberries, halved
- 2 cups rhubarb washed, cut into 1-inch pieces
- 4 tablespoons flour
- 1-1/4 cups sugar
- 1/4 tsp nutmeg
- 1 tsp grated orange rind optional
- 2 tbsp butter
Instructions
- Combine the strawberries and rhubarb in a bowl. Add flour, sugar, nutmeg, and orange rind (if used) to the bowl and blend together. Place in the piecrust and dot with butter.
- Carefully put the top crust on and make deep slits in the crust so the steam can escape. Bake at 400° for 35 - 40 minutes, until the crust is golden brown.