Prep 20 mins
Cook 45 mins
This is my mother-in-laws recipe and it is hands down amazing. You can find the recipe for the crust among my other recipes.Some pie trivia - pies with no top should have the crust prebaked; but pies with a top should not be baked prior to filling is added.
- 1 1⁄2 cups sugar
- 1⁄4 cup flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon nutmeg
- 3 cups rhubarb, finely diced
- 1 cup strawberry, sliced
- 1 tablespoon butter
- Combine sugar, flour, salt, nutmeg; add fruit and let stand for 20 minutes.
- Spoon into pastry lined pie plate, dot with butter.
- Moisten edge, put on top crust - if desired.
- Bake at 400F for 45 minutes.
Your mother-in-law has a winner here! I like the idea of letting the filling sit, which really thickened it up. I did use a double crust, and some fabulous rhubarb from the garden. I ended up only baking this for 35 minutes, as which point it was bubbling and brown. Thanks for sharing this delightful dessert! Made for ZWT6.
I made this pie in Food Processor Pie Crust I had a hard time with the pie crust. But your pie is really yummy. I omitted the nutmeg. I forgot to add the butter. Thanks Deantini :) Made for the Zwizzle Chicks of ZWT