Strawberry-Rhubarb Pie
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Yield
8 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
beaten |
|
| 1 ¼ | cups |
sugar
|
|
| ¼ | cup |
all-purpose flour
enriched |
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
nutmeg
|
|
| 2 ½ | cups |
rhubarb
red, 1 inch slices |
*
|
| 1 ½ | cups |
strawberries
fresh, |
*
|
| 1 | each |
pie shell (9 inch)
|
|
| 1 | tablespoon |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
beaten |
|
| 296 | ml |
sugar
|
|
| 59 | ml |
all-purpose flour
enriched |
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
nutmeg
|
|
| 591 | ml |
rhubarb
red, 1 inch slices |
*
|
| 355 | ml |
strawberries
fresh, |
*
|
| 1 | each |
pie shell (9 inch)
|
|
| 15 | ml |
butter
or margarine |
|
Directions
Combine eggs, sugar, flour, salt, and nutmeg; mix well.
Combine rhubarb and strawberries.
Line 9" pie plate with pastry; fill with fruits.
Pour egg mixture over.
Dot with butter. Top with lattice crust, crimping edge high.
Bake at 400 degrees about 40 minutes. Fill openings in lattice crust with whole strawberries.
Serve warm- plain, or topped with vanilla ice cream.
