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Homemade Strawberry-Rhubarb Pie

 
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Homemade Strawberry-Rhubarb Pie recipe

Yield

8

servings

Prep

20

min

Cook

20

min

Ready

40

min

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

Ingredients

1 ½ cups strawberries
*
1 ½ cups rhubarb
*
1 cup sugar
1 cup water
2 ½ tablespoons tapioca, quick-cooking
1 ½ tablespoons cornstarch
1 tablespoon lemon juice

Directions

Heat tapioca, cornstarch, sugar, water until thick. Not to a boil.

Set aside to cool.

Add fruit and lemon juice to cooled and thickened juice.

Pour filling into a 9" pastry lined pan. Adjust top crust and flute edges and cut vents. Or you can make a lace top if you want a fancier pie :)

Bake in 425℉ (220℃) for 20 minutes or until browned.

Serve warm with vanilla ice cream if you wish.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 1040% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 9g 9%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 1%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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