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Rhubarb Strawberry Pie

Chef.at.Home's picture
Ingredients
  Sugar 1 1⁄2 Cup (24 tbs)
  Quick-cooking tapioca 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Rhubarb 3 Cup (48 tbs)
  Sliced fresh strawberries 2 Cup (32 tbs)
  Double crust pie pastry 1
  Butter/Margarine 1 Tablespoon
Directions

In large bowl stir together sugar, tapioca, salt, and nutmeg.
Add rhubarb and strawberries; toss gently to coat fruit.
Let 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.
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 at 375° for 25 minutes.
Remove foil; bake till golden brown, 20 to 25 minutes more.
Cool pie on rack before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Pie
Interest: 
Everyday

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2092 Calories from Fat 342

% Daily Value*

Total Fat 38 g59%

Saturated Fat 17.6 g88.2%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 523.4 mg21.8%

Total Carbohydrates 446 g148.6%

Dietary Fiber 18.3 g73.1%

Sugars 350.4 g

Protein 11 g21.7%

Vitamin A 15% Vitamin C 48.9%

Calcium 33.3% Iron 8.8%

*Based on a 2000 Calorie diet

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Rhubarb Strawberry Pie Recipe