Pie crust
Fruit Filling
3/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon ground nutmeg
Pinch salt
2 eggs
1/3 cup half-and-half
2 tablespoons unsalted butter, melted
8 ounces fresh rhubarb, chopped (2 cups)
10 ounces fresh strawberries, sliced (2 cups)
1 tablespoon half-and-half
Sugar for garnish
Roll out 2/3 of pastry on floured surface to 12-inch circle. Fill into 9-inch pie plate.
Roll out remaining pastry to 10-inch circle. Cut into 3/4-inch-wide strips for lattice top. Cover and set aside.
To make Fruit Filling: Preheat oven to 400. In a small bowl, combine 3/4 cup sugar, cornstarch, nutmeg, and salt. Mix well and set aside.
In a medium bowl, whisk eggs well. Whisk in sugar mixture, then 1/3 cup half-and-half and butter until blended. Pour over rhubarb and strawberries in a large bowl. Mix well. Pour into pie shell.
Crisscross pastry strips in lattice pattern over top of pie, sealing strips to edge of pastry. Fold pastry edge over and crimp to seal.
Brush pastry with 1 tablespoon half-and-half. Sprinkle with sugar to garnish. Place pie plate on baking sheet.
Bake at 400 for 20 minutes.
Reduce oven temperature to 350. Bake 30 to 35 minutes until filling is set in center.
Cool on rack. Best served the same day. Refrigerate any leftover pie.
