2 (8") unbaked pie crusts
2 c. rhubarb, cut into 1" pieces
2 c. fresh strawberries, cut in halves
1 1/4 c. sugar
3 tbsp. butter, melted
3 tbsp. flour
1/2 tsp. nutmeg (or more to taste)
2 eggs, lightly beaten
Place strawberries and rhubarb on bottom crust. Mix all
other ingredients well; pour over top and spread around
fruit. Top with solid crust or make a lattice weave for top
crust; flute edges. Preheat oven to 400 degrees. Turn down
to 350 degrees and bake pie for 35 minutes or until rhubarb
is soft.
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