Strawberry Rhubarb Pie

3/4 pound of fresh rhubarb sliced in 3/4 inch pieces to make 2 cups

2 cups of fresh strawberries sliced

1 1/4 cups of sugar

1/4 cup of all-purpose flour

1 1/2 teaspoons of grated orange zest

1/2 teaspoon of nutmeg

1/4 teaspoon of ground cinnamon

1/4 teaspoon of salt

3 large eggs, slightly beaten

2 tablespoons of butter, cut into bits

Pastry for a double crust pie (Pillsbury ready crust)

In a large bowl, combine the strawberries, rhubarb, sugar, flour, orange zest, nutmeg, cinnamon and

salt. Stir in the eggs to blend and fold in the butter. Turn the strawberry rhubarb filling into the prepared

pie shell. Cut remaining pie shell into strips. Evenly place strips of pastry over filling and weave

5 more through them to make a lattice top. Working around the edge. Moisten the underside of the

ends of the strips and press them to the overhanging pastry. Tightly roll up all around and decoratively

crimp to seal. Bake at 425 for 10-15 minutes. Until lightly browned. Reduce temperature to 350 degrees