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Homemade Strawberry-Rhubarb Pie

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Homemade Strawberry-Rhubarb Pie

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

Amount Measure Ingredient Features
1 ½ cups strawberries
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1 ½ cups rhubarb
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1 cup sugar
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1 cup water
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2 ½ tablespoons tapioca, quick-cooking
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1 ½ tablespoons cornstarch
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1 tablespoon lemon juice
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Ingredients

Amount Measure Ingredient Features
355 ml strawberries
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355 ml rhubarb
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237 ml sugar
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237 ml water
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38 ml tapioca, quick-cooking
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23 ml cornstarch
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15 ml lemon juice
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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 Arrow up button

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Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 1040% 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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