This delightful pie combines the sweetness of strawberries with the tartness of rhubarb, all encased in a flaky, golden crust. It's the perfect dessert for any occasion!
Ingredients
2 cups pie dough
2 cups fresh strawberries
1 cup chopped rhubarb
1 cup sugar
2 tablespoons flour
2 tablespoons softened butter
a pinch none nutmeg
1 tablespoon cinnamon
Method
Preheat your oven to 450°F (230°C) to get it nice and hot.
Take your pie dough and split it into two equal portions. Roll out one half on a floured surface until it's large enough to fit into a 9-inch pie dish, then gently press it into the dish. Roll out the other half into a 10-inch circle and set it aside for the top crust.
In a mixing bowl, combine fresh strawberries, diced rhubarb, one cup of sugar, flour, softened butter, and a touch of nutmeg for extra flavor. Pour this luscious filling into the prepared bottom crust. In another small bowl, mix a tablespoon of sugar with cinnamon and set it aside for later use.
For the top crust, cut it into strips about ¾-inch wide, using a decorative pastry cutter if you have one. Moisten the edge of the bottom crust with a splash of water to help seal it. Arrange two of the longest strips in an 'X' shape across the center of the pie. Then, weave the remaining strips over and under to create a beautiful lattice pattern. Press down the edges to seal and trim off any excess dough.
Bake the pie in the preheated oven for 10 minutes. After that, reduce the temperature to 375°F (190°C). Carefully take the pie out, sprinkle the top with the cinnamon-sugar mixture, and return it to the oven. Bake for an additional 30 minutes, or until the crust turns golden and the filling starts bubbling.
