Strawberry-Rhubarb Pie - cooking recipe

Ingredients

1 (8 inch) pastry for double-crust pie
3 cups rhubarb, sliced in 3/4 inch slices
3 cups strawberries, sliced
1 cup sugar
1/2 cup brown sugar, firmly packed
1/3 cup cornstarch
1/2 teaspoon cinnamon
1 dash nutmeg
2 tablespoons butter or 2 tablespoons margarine

Preparation

Preheat oven to 450 degrees. Prepare pastry and prebake bottom crust for 8 to 10 minutes until cooked. Mix together well all pie filling ingredients except butter in a large bowl. Pour filling into prebaked bottom pie crust and dot with butter. Top with remaining pastry crust and make air vent slits (you can also do a lattice crust which is very pretty with the rosy juices from the pe).
Bake at 450 degrees for 10 minutes and then, drop temperature to 350 degree and bake another 45 to 60 minutes or until done and crust is nicely browned. Since ovens vary a great deal, it is best to watch your pie carefully the first time you make this to determine how long it will take in your specific over. Enjoy!