Rhubarb Orange Pie Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CourseMethod
DishMain Ingredient

Ingredients

 Flaky pastry1
 Granulated sugar1 1⁄3 Cup (21.33 tbs)
 Salt1 1⁄4 Teaspoon
 Quick cooking tapioca4 Teaspoon
 Flour4 Teaspoon
 Grated orange rind2 Tablespoon
 Rhubarb4 Cup (64 tbs), unpeeled, cut into 1 inch pieces
 Melted butter/Margarine1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1652 Calories from Fat 241

% Daily Value*

Total Fat 27 g41.8%

Saturated Fat 10 g50%

Trans Fat 0 g

Cholesterol 32.3 mg

Sodium 2505.1 mg104.4%

Total Carbohydrates 349 g116.4%

Dietary Fiber 14.7 g58.7%

Sugars 282.5 g

Protein 11 g22.1%

Vitamin A 20% Vitamin C 133.1%

Calcium 48.3% Iron 14.5%

*Based on a 2000 Calorie diet

Directions

Line a 9 pie plate with pastry as in Making a Two-Crust Pie, Fill with remaining ingredients, which have been combined.
Adjust lattice crust as in Making a Lattice Top Pie.
Bake in hot oven of 425F for 30-40 min or until brown.
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