Strawberry Rhubarb Pie!

1. Preheat oven to 400°F (200°C) and prepare a 9-inch pie dish with one pie crust.
2. In a large mixing bowl, combine diced rhubarb, sliced strawberries, granulated sugar, cornstarch, lemon juice, ground cinnamon, ground nutmeg, and salt. Mix until well combined.
3. Spoon the fruit mixture into the prepared pie crust.
4. Cover the pie with the second pie crust, sealing the edges and crimping them with a fork.
5. Brush the top crust with beaten egg and sprinkle with granulated sugar.
6. Use a knife to make a few slits in the top crust to allow steam to escape during baking.
7. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
8. Remove from the oven and let the pie cool on a wire rack for at least 1 hour before serving.
9. Serve the Strawberry Rhubarb Pie warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.
Prep Time: 20 minutes | Cooking Time: 45-50 minutes | Total Time: 1 hour 5 minutes – 1 hour 10 minutes | Servings: Makes 1 pie