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Rhubarb Strawberry Pie Recipe
|Sugar||1 1⁄2 Cup (24 tbs)|
|Quick-cooking tapioca||3 Tablespoon|
|Ground nutmeg||3⁄4 Teaspoon|
|Rhubarb||3 Cup (48 tbs), cut into 1/2 inch pieces|
|Sliced fresh strawberries||2 Cup (32 tbs)|
|Double crust pie pastry||1|
Serving size: Complete recipe
Calories 2105 Calories from Fat 349
% Daily Value*
Total Fat 39 g60.4%
Saturated Fat 18.3 g91.4%
Trans Fat 0 g
Cholesterol 32.3 mg
Sodium 523.8 mg21.8%
Total Carbohydrates 447 g149%
Dietary Fiber 18.8 g75.1%
Sugars 351.1 g
Protein 11 g22%
Vitamin A 15% Vitamin C 49%
Calcium 33.8% Iron 9.3%
*Based on a 2000 Calorie diet
Add rhubarb pieces and sliced strawberries; toss gently to coat fruit.
Let fruit mixture stand for 15 minutes.
Meanwhile, prepare and roll out pastry.
Line a 9-inch pie plate with half of the pastry.
Trim pastry to edge of pie plate.
Pour fruit mixture into pastry-lined pie plate.
Dot with butter or margarine.
Cut slits in top crust for escape of steam; place pastry atop filling.
Seal and flute edge.
To prevent overbrowning, cover edge of pie with foil.
Bake in 375° oven for 25 minutes.
Remove foil; bake for 20 to 25 minutes more or till crust is golden.
Cool pie on rack before serving.