The Pie again

I decided to try the pie again. The filling was delicious but I didn't like my soggy bottom. So with a hint from the master gardener who gave me all the veggies the other day I tried it again using her suggestions. And I made some alterations of my own.

She suggested brushing the bottom of the pie with egg white along with the top crust. I had never heard of that, but gave it a try. I have the recipe I used below. Changes I made. I cut down the nutmeg to 1/2 tsp and added a 1/4 tsp cinnamon. Then I baked it for 30 min. at 400 and reduced the heat to 350 and baked it another 20 min. I let the mixture sit for about 15 minutes to merge together. Not sure if that is the proper term, LOL. At that time I turned off the oven and let the pie sit in the oven for another 15 minutes. And I used half whey low sugar sub. and half sugar to cut down on the calories. Rick couldn't tell the difference last pie. I thought about only using the whey low but wasn't sure how the custard would turn out.

Now I do know how to make the never fail pie crust, but feeling lazy I bought the pre-made rolled up pie crusts. They usually are pretty good. This one was much drier then the first one and the crust kept tearing. So this pie isn't as pretty. But I am bringing it to work tonight and I bet they won't care.

Strawberry Rhubarb Cream Pie

Rated: Prep Time: 15 Minutes Cook Time: 1 Hour Ready In: 1 Hour 15 Minutes Servings: 10

"Strawberries and rhubarb are surrounded by a creamy custard in this rich double crust pie."

Ingredients:

1 1/2 cups white sugar 1/4 cup all-purpose flour 3/4 teaspoon ground nutmeg 3 eggs, beaten

4 cups chopped rhubarb 3 cups halved fresh strawberries 1 recipe pastry for a 9 inch double crust pie 1 egg white

Directions:

1.	Preheat oven to 400 degrees F (200 degrees C).
2.	In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Fold in rhubarb making sure to coat well, then do the same with the strawberries. Pour mixture into pie crust. Place second crust on top being sure to cut slits into it to vent steam. Brush egg white on top crust.
3.	Bake for 50 to 60 minutes in the preheated oven, until rhubarb is tender, and crust is golden. Helpful Hint for the Day: 17) Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces. Leftover wine??????????????????