Fresh Strawberry-Rhubarb Pie
56
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Ingredients
| 2 | cups |
rhubarb
diced |
* |
| 1 | pint |
strawberries
|
* |
| 1 ¼ | cups |
sugar
|
|
| 3 | tablespoons |
tapioca, quick-cooking
|
|
| ¼ | teaspoon |
salt
|
|
| 3 | tablespoons |
margarine
|
|
| 1 | batch |
pie dough
enough for 9 inch double pie crust |
* |
Directions
Wash rhubarb, cut away any tough parts and chop into small pieces.
Slice the strawberries and add to rhubarb.
Mix the remaining ingredients and add to fruit.
Blend well and allow to stand for up to 30 minutes to allow sugar to penetrate strawberries.
Pour mixture into 9-inch pie crust, dot with margarine and cover with second crust.
Cut slits in top crust.
Bake in preheated 375℉ (190℃) degree oven for 50 to 55 minutes.
Note: Cover pie with aluminum foil tented over it during first 30 minutes, removing to allow crust to brown during the last part of baking.
About 10 minutes before done, brush on warm milk and sprinkle top crust lightly with sugar if desired.
Note: You can always make a lace top crust if you wish.
Nutrition Facts
Serving Size 19g (0.7 oz)Amount per Serving
Calories 8024% of calories from fat
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 66mg
3%
Total Carbohydrate
5g
5%
Dietary Fiber 0g
0%
Sugars g
Protein
0g
Vitamin A 2%
•
Vitamin C 0%
Calcium 0%
•
Iron 0%
* based on a 2,000 calorie diet
How is this calculated?
