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Mom's Strawberry Rhubarb Pie

Submitted by rbiringer

Mom’s Strawberry Rhubarb Pie recipe

YIELD

8 servings

PREP

20 min

COOK

70 min

READY

100 min

Ingredients

2 ½

CUPS RHUBARB
red, freshly chopped *

2 ½

CUPS STRAWBERRIES
de-stemmed, washed and cut (in larger pieces) *

1

CUP SUGAR

2

TABLESPOONS TAPIOCA STARCH
minute *

1

TABLESPOON ALL-PURPOSE FLOUR

½

TEASPOON ORANGE ZEST
grated

1

PIE SHELL (9 INCH)
unbaked, for two crusts

Directions

Preheat oven to 400℉ (200℃) F.

Mix the rhubarb, strawberries, sugar, tapioca, flour and zest.

Mix well in a large bowl. Let stand for 10 mins.

Pour out into chilled crust.

Dot the top of the filling with the butter.

Top with the pastry, trim and crimp the top and bottom edges together.

Brush with egg white wash and garnish with large granule sugar.

Collar with foil and bake at 425 degrees F for 15 minutes.

Decrease temperature to 375℉ (190℃) F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 42g (1.5 oz)

Amount per Serving

Calories 181 26% of calories from fat

% Daily Value *

Total Fat 5g 8%

Saturated Fat 2g 8%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 102mg 4%

Total Carbohydrate 11g 11%

Dietary Fiber 0g 1%

Sugars g

Protein 2g

Vitamin A 0% • Vitamin C 0%

Calcium 0% • Iron 2%

* based on a 2,000 calorie diet How is this calculated?