Strawberry Rhubarb Pie
1 9-inch unbaked pie shell
2 c. rhubarb, cut into 1" pieces
1 quart strawberries, hulled and cut
1 1/2 c. sugar
2 tbsp. cornstarch
1 egg, slightly beaten
1/4 tsp. salt
1/8 tsp. nutmeg
3 drops lemon juice
Mix rhubarb, salt, and sugar in a bowl. Allow to soften for 30 minutes. Beat egg and add cornstarch. Stir into rhubarb and add strawberries, nutmeg, and lemon juice. Spoon into pie shell and bake at 420 degrees for 30 minutes. Wrap exposed crust with aluminum foil to prevent burning. Reduce temperature to 325 degrees and bake another 15 minutes until crust is golden brown and filling is thick and bubbly. Chill. The filling will set as it cools.
Foods Native to the Americas: Strawberries