Strawberry-Rhubarb Pie

1. 1

   Stir together sugar, tapioca and nutmeg.

2. 2

   Add sugar mixture to rhubarb-strawberry pieces; toss to coat fruit.

3. 3

   Let fruit mixture stand for 15 minutes.

4. 4

   Fill a pastry-lined 9-inch pie plate with fruit mixture; dot with butter.

5. 5

   Adjust top crust.

6. 6

   Seal and flute edges.

7. 7

   Cover edges of pie with foil.

8. 8

   Bake in a 375u00b0 oven for 25 minutes.

9. 9

   Remove foil and bake for 25 more minutes or until golden brown.

10. 10

    Serve warm with vanilla ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.