Heidi Strawn
March 23, 2010

Strawberry-rhubarb pie


  • pastry for a two-crust, 9-inch pie
  • 1 cup sliced strawberries
  • 3 cups rhubarb, cut into 1/2-inch pieces
  • 1 cup honey (light-colored)
  • 1/4 cup flour
  • 1/4 tsp. salt
  • 1/4 tsp. nutmeg
  • 1 T. butter
  • 1 tsp. vanilla

Preheat oven to 400 degrees F.

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Place fruit in a bowl and add honey and vanilla, mixing to coat. Add flour, salt and nutmeg; mix well. Let stand 20 minutes. Spoon into pastry-lined pie plate. Dot with butter, cover with remaining pastry and cut slits to vent steam. Bake 40 to 45 minutes, until crust is golden and fruit is soft. (Test with sharp knife inserted into vent in crust.)

Serves 6 to 8.

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