Rhubarb Raspberry Pie
|Sugar||1 Cup (16 tbs)|
|Quick-cooking tapioca||1⁄4 Cup (4 tbs)|
|Chopped rhubarb||4 Cup (64 tbs) (Fresh Or Frozen)|
|Raspberries||1 Cup (16 tbs) (Fresh Or Frozen)|
|Lemon juice||2 Tablespoon|
|Double crust pie pastry||1|
In a large bowl, combine sugar and tapioca.
Add the rhubarb, raspberries and lemon juice; mix gently.
Let stand for at least 15 minutes or up to 1 hour to soften tapioca; stir gently several times.
Line a pie plate with bottom crust.
Pour filling into crust.
Top with a lattice crust.
Bake at 375° for 45-55 minutes or until the crust is golden and filling is bubbly.
Serving size: Complete recipe
Calories 1541 Calories from Fat 234
% Daily Value*
Total Fat 26 g40.2%
Saturated Fat 9.7 g48.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 42.6 mg1.8%
Total Carbohydrates 332 g110.5%
Dietary Fiber 24.8 g99.1%
Sugars 244.3 g
Protein 12 g24.2%
Vitamin A 12.2% Vitamin C 161.6%
Calcium 51.5% Iron 14.7%
*Based on a 2000 Calorie diet