Fresh Banana Rhubarb Pie
Yield
1 piePrep
25 minCook
35 minReady
60 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
rhubarb
fresh |
|
| 3 | medium |
bananas
|
|
| 1 | cup |
sugar
|
|
| ¼ | cup |
orange juice
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
nutmeg
|
|
| 1 | tablespoon |
butter
|
|
| 1 | 9inch |
pie shell (9 inch)
unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
rhubarb
fresh |
|
| 3 | medium |
bananas
|
|
| 237 | ml |
sugar
|
|
| 59 | ml |
orange juice
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
cinnamon
|
|
| 5 | ml |
nutmeg
|
|
| 15 | ml |
butter
|
|
| 1 | 9inch |
pie shell (9 inch)
unbaked |
|
Directions
Prepare pastry.
Slice rhubarb (should yield 3 cups).
Slice bananas (should yield 3 cups).
Combine ingredients except butter and crust.
Spread into pie crust.
Dot with butter.
Place crust on top.
Bake at 450 F for 15 minutes.
Reduce oven temperature to 350℉ (180℃) and bake for an additional 20 minutes or until browned.
