Strawberry-Rhubarb Pie Recipe
Ingredients
| Eggs | 3 , beaten | |
| Sugar | 1 1⁄4 Cup (20 tbs) | |
| Enriched flour | 1⁄4 Cup (4 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Nutmeg | 1⁄2 Teaspoon | |
| Sliced pink rhubarb | 2 1⁄2 Cup (40 tbs) (1-Inch Slices) | |
| Sliced strawberries | 1 1⁄2 Cup (24 tbs) (Fresh) | |
| Pastry | 1 (For 9-Inch Lattice Top Pie) | |
| Butter/Margarine | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1800 Calories from Fat 388
% Daily Value*
Total Fat 44 g67.5%
Saturated Fat 15.2 g75.8%
Trans Fat 0 g
Cholesterol 666.7 mg222.2%
Sodium 775.2 mg32.3%
Total Carbohydrates 329 g109.8%
Dietary Fiber 12.7 g50.6%
Sugars 275.9 g
Protein 30 g59.8%
Vitamin A 28.4% Vitamin C 40.8%
Calcium 35.3% Iron 24.1%
*Based on a 2000 Calorie diet
Directions
Combine rhubarb and strawberries.
Line 9 inch pie plate with pastry; fill with fruits.
Pour egg mixture over.
Dot with butter.
Top with lattice crust, crimping edge high.
Bake in hot oven (400°) about 40 minutes.
Fill openings in lattice crust with whole strawberries.
Serve warm
Chef
