Strawberry Rhubarb Pie

Ingredients:

• 2 cups sliced rhubarb
• 2 cups sliced strawberries
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 package (2 crusts) store-bought pie crusts
• 1 tablespoon unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tablespoon granulated sugar (for sprinkling)

Directions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the sliced rhubarb, sliced strawberries, granulated sugar, cornstarch, lemon zest, lemon juice, ground cinnamon, ground nutmeg, and salt. Mix until the fruit is evenly coated with the sugar and spices.
3. Roll out one pie crust and place it into a 9-inch pie dish.
4. Spoon the strawberry rhubarb filling into the pie crust, spreading it out evenly.
5. Dot the top of the filling with small pieces of unsalted butter.
6. Roll out the second pie crust and place it over the filling. Trim any excess crust, then crimp the edges to seal.
7. Brush the top crust with beaten egg and sprinkle with granulated sugar.
8. Cut a few slits in the top crust to allow steam to escape during baking.
9. Place the pie on a baking sheet to catch any drips, then transfer it to the preheated oven.
10. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
11. Remove the pie from the oven and let it cool on a wire rack before slicing and serving.
12. Prep Time: 20 minutes | Cooking Time: 45-50 minutes | Total Time: 65-70 minutes
13. Servings: Makes one 9-inch pie