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Fresh Strawberry-Rhubarb Pie

 
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52

:)

Yield

16

servings

Prep

15

min

Cook

50

min

Ready

1

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

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.

 

* not incl. in nutrient facts

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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?

 

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