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

1. Trim and wash rhubarb and strawberries and cut as listed. Place in large mixing bowl adding fruit, Polaner All-Fruit jelly, honey and spices.
2. Mix well, add both sugars and mix well again. Add flour and mix especially well to prevent a runny pie.
3. Place pie crust bottoms in pie pans and add 1/2 of mix into each.
4. Place top crust on, pinch edges together and cut 6 air vents in crust to allow steam to escape.
5. Bake at 350u0b0 for approximately 1 hour (when sugar is boiling in crust of pie).
6. 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)