Strawberry And Rhubarb Pie Recipe
Ingredients
Unbaked double crust
2/3 cup sorbitol
1/3 cup all-purpose flour
1/2 tsp grated fresh orange zest
2 cup fresh strawberries
2 cup cubed fresh rhubarb
2 tsp low-calorie margarine
Directions
Combine sorbitol, flour, and orange zest in a bowl.
Stir to mix.
Place half of the strawberries and half of the rhubarb in the bottom of a 9 inch (23 cm) pastry-lined pie pan.
Sprinkle with half of the sorbitol-flour mixture.
Arrange the remaining fruit in the pie pan.
Sprinkle with remaining sorbitol-flour mixture.
Dot with margarine.
Adjust top crust, and pinch or flute edges, then cut in vents to allow steam to escape.
Bake at 425°F (220°C) for 40 to 50 minutes.
Stir to mix.
Place half of the strawberries and half of the rhubarb in the bottom of a 9 inch (23 cm) pastry-lined pie pan.
Sprinkle with half of the sorbitol-flour mixture.
Arrange the remaining fruit in the pie pan.
Sprinkle with remaining sorbitol-flour mixture.
Dot with margarine.
Adjust top crust, and pinch or flute edges, then cut in vents to allow steam to escape.
Bake at 425°F (220°C) for 40 to 50 minutes.
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