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Rosy Rhubarb Pie

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Ingredients
  Pastry 1 (For 2 Crust Pie)
  Quick cooking tapioca 1 Tablespoon
  Fresh rhubarb 1 3⁄4 Pound
  Grenadine 1⁄4 Cup (4 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Flour 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Grated orange peel 1 Teaspoon
  Butter/Margarine 2 Tablespoon
  Egg white 1 , beaten
  Sugar 2 Teaspoon
Directions

Prepare a 9-inch pie shell; roll out remaining pastry for top crust.
Sprinkle tapioca over bottom of pie shell.
Set aside.
Wash rhubarb, trim off leaves and ends of stems, and cut into 1-inch pieces to make 6 cups.
(Peel only if skin is tough.) Toss rhubarb with grenadine, then with a mixture of sugar, flour, salt, and orange peel.
Turn into pie shell, heaping slightly in center; dot with butter.
Complete as directed for a 2-crust pie.
Brush top lightly with egg white, then sprinkle with the 2 teaspoons sugar.
Bake at 450°F 15 minutes; reduce oven temperature to 375°F and bake 20 to 25 minutes, or until golden brown.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Method: 
Baked
Dish: 
Pie
Interest: 
Party

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4.308825
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1699 Calories from Fat 357

% Daily Value*

Total Fat 40 g62.1%

Saturated Fat 17.9 g89.6%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 645.4 mg26.9%

Total Carbohydrates 319 g106.2%

Dietary Fiber 18.6 g74.6%

Sugars 207.4 g

Protein 21 g42.2%

Vitamin A 31.6% Vitamin C 117.2%

Calcium 71.8% Iron 27.8%

*Based on a 2000 Calorie diet

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Rosy Rhubarb Pie Recipe