Rhubarb Pie
- 8 c. fresh rhubarb, (1/2 inch pieces)
- 1 pt. strawberries (1/2 inch pieces)
- 4 Tbsp. honey
- 3/4 tsp. fresh nutmeg
- 1/2 tsp. cinnamon
- 1 c. dark brown sugar
- 1/2 c. Polaner All-Fruit jelly
- 1/2 c. flour
- 1 c. white sugar
- pinch of salt
- your favorite pie dough for 2 pies with tops
- Trim and wash rhubarb and strawberries and cut as listed. Place in large mixing bowl adding fruit, Polaner All-Fruit jelly, honey and spices.
- Mix well, add both sugars and mix well again. Add flour and mix especially well to prevent a runny pie.
- Place pie crust bottoms in pie pans and add 1/2 of mix into each.
- Place top crust on, pinch edges together and cut 6 air vents in crust to allow steam to escape.
- Bake at 350u0b0 for approximately 1 hour (when sugar is boiling in crust of pie).
- Remove and cool at least 4 hours before serving.
fresh rhubarb, strawberries, honey, fresh nutmeg, cinnamon, brown sugar, flour, white sugar, salt, your favorite pie
Taken from www.cookbooks.com/Recipe-Details.aspx?id=252024 (may not work)