Fresh Banana Rhubarb Pie

Preheat the oven to 375°F. Place the unbaked pie crust in a 9-inch pie dish, letting the edges hang over slightly.

Trim the fresh rhubarb and cut into ½-inch pieces, discarding any woody portions. Peel the bananas and slice them into ¼-inch rounds.

Combine the sugar, salt, cinnamon, and nutmeg in a small bowl. Mix until well blended.

In a large mixing bowl, gently toss the rhubarb and banana slices together with the sugar-spice mixture and orange juice until evenly coated.

Pour the fruit mixture into the pie crust, mounding it slightly toward the center. Dot the top with small pieces of butter.

Place the top pie crust over the filling and seal the edges by pressing them together with a fork or your fingers, then trim any excess dough. Cut 4-5 small slits in the top for steam to escape.

Bake the pie in the preheated oven for 45 minutes, until the crust is golden brown and the filling begins to bubble slightly at the edges.

Remove the pie from the oven and let it cool on a wire rack for at least 10 minutes before serving. This allows the filling to set and makes slicing easier.