Spiced Rhubarb-Strawberry Pie
Spiced Rhubarb-Strawberry Pie recipe
Yield
16 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
rhubarb
cut up |
*
|
| 1 | pint |
strawberries
halved |
*
|
| ¾ | cup |
sugar
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| ⅛ | teaspoon |
salt
|
|
| ¼ | teaspoon |
pumpkin pie spice
or mace |
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | x |
pastry
for 2-crust pie |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
rhubarb
cut up |
*
|
| 473 | ml |
strawberries
halved |
*
|
| 177 | ml |
sugar
|
|
| 6E+1 | ml |
all-purpose flour
|
|
| 0.6 | ml |
salt
|
|
| 1.3 | ml |
pumpkin pie spice
or mace |
|
| 3E+1 | ml |
butter
or margarine |
|
| 1 | x |
pastry
for 2-crust pie |
* |
Directions
Combine rhubarb, cut in ¾ inch pieces, and strawberries in a bowl.
Sprinkle on sugar, flour, salt, and pumpkin pie spice; mix gently Turn into pastry lined 9-inch pie pan.
Dot with butter. Adjuct lattice top, flute edges.
Bake in hot oven (425 F) 40 minutes, or until crust is browned and juices bubble.
Cool on rack.
