Strawberry-Rhubarb Pie

3 c. sliced fresh strawberries
3 c. ½ inch pieces rhubarb
1 ½ c. sugar
6 tbsp. quick-cooking tapioca
¼ tsp. salt
¼ tsp. ground nutmeg
2 Pillsbury refrigerated rolled-up pie crusts

Combine all ingredients (except pie crusts) in a bowl and mix to cover coat fruit. Let stand 20 minutes.

Roll out the refrigerated dough so it is very thin. Line a 9” pie plate with one of the pastries. Fill with the fruit mixture. Place the other rolled out pastry on top, seal, and then dot with butter. Slice a few vents into the pastry. Bake at 400 degrees for 35-40 minutes.

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