Strawberry-Rhubarb Pie

Ingredients

• 1 recipe for double-crust pastry
• 2 tablespoons all-purpose flour
• 1/4 cup white sugar
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 6 cups sliced rhubarb
• 3 cups sliced fresh strawberries
• 1 tablespoon butter

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. On a lightly floured surface, roll out half of the pastry dough to fit a 9 inch pie pan. Place the pastry into the pan.
3. In a large bowl, combine the flour, white sugar, brown sugar, nutmeg, cinnamon, and ginger. Add the rhubarb and strawberries, and gently toss to coat.
4. Pour the filling into the pastry-lined pan. Dot with butter. Roll out the remaining pastry, and place over the filling. Seal and crimp the edges. Cut several slits in the top of the pastry to allow steam to escape.
5. Bake in preheated oven for 35 to 45 minutes, or until the crust is golden brown.

Interesting Facts

• Rhubarb is a vegetable, but is usually treated as a fruit.
• Rhubarb is high in vitamin C and dietary fiber.
• Strawberries are a rich source of antioxidants and vitamin C.