Rhubarb/Strawberry Pie
Yield
6 servingsPrep
20 minCook
50 minReady
70 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
rhubarb
fresh, sliced into 1/4 inch pieces |
*
|
| 3 | cups |
strawberries
fresh, sliced |
|
| 1/2-3/4 | cup |
sugar
|
|
| 1 ½ | tablespoons |
tapioca
instant |
|
| ⅓ | cup |
orange juice
fresh |
|
| 1 ½ | tablespoons |
orange marmalade
optional |
|
| ¼ | teaspoon |
orange zest
grated |
|
| 1 | x |
pie shell (9 inch)
(pastry for double crust) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
rhubarb
fresh, sliced into 1/4 inch pieces |
*
|
| 7.1E+2 | ml |
strawberries
fresh, sliced |
|
|
sugar
|
|
||
| 23 | ml |
tapioca
instant |
|
| 79 | ml |
orange juice
fresh |
|
| 23 | ml |
orange marmalade
optional |
|
| 1.3 | ml |
orange zest
grated |
|
| 1 | x |
pie shell (9 inch)
(pastry for double crust) |
|
Directions
In a large bowl, combine the first seven ingredients; let stand for 15 minutes to soften tapioca.
Place bottom pastry in a deep dish 9" pie pan.
Add filing.
Top with a lattice crust. Bake at 400℉ (200℃) for 20 minutes.
Reduce heat to 375℉ (190℃) F; bake 30 minutes more or until filling is bubbly and rhubarb is tender.
