Strawberry rhubarb pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 package refrigerated pie crust (top and bottom crust)3 cups of sliced fresh strawberries8 stalks of rhubarb, leaves removed and stalk chopped into 1/2 inch pieces1/2 cup of sugar (could try Splenda?)1/4 cup of packed light brown sugar1/4 cup of instant tapioca pudding mix (shake well before pouring out)1 tsp. of lemon juice
* Pre-heat oven to 400 deg. F.
* Prepare the bottom pie crust according to directions and pre-bake until mostly done and a light golden brown. Be sure to prick the bottom/ sides with a fork generously. Pie weights work well to keep the bottom crust from puffing too much. Glass pie plates work better than metal but use what you have.
* While the bottom crust is pre-baking (or blind baking), slice the strawberries and rhubarb.
* Mix the sliced strawberries and rhubarb with the remaining ingredients: sugar, brown sugar, tapioca and lemon juice. Mix well and then let stand until the bottom crust is baked and has cooled some.
* Pour the fruit mixture into the pre-baked bottom crust and spread it out some. The middle should be mounded.
* Place the top crust of the pie over the fruit and crimp to seal the edges. You may have to trim excess crust.
* Cut several long slits in the top for steam to escape.
* Bake at 400 deg. F for 20 minutes.
* Reduce heat to 350 deg. F and then bake for an additional 25-30 minutes or until the juices are bubbling visibly and the crust is golden brown.
* Remove from stove and let sit at least 30 minutes to cool.
* Juices will gel more as the pie cools.
Serves 8.
Serving Size: Makes 8 generous slices
Number of Servings: 8
Recipe submitted by SparkPeople user ANGELA3511.
* Prepare the bottom pie crust according to directions and pre-bake until mostly done and a light golden brown. Be sure to prick the bottom/ sides with a fork generously. Pie weights work well to keep the bottom crust from puffing too much. Glass pie plates work better than metal but use what you have.
* While the bottom crust is pre-baking (or blind baking), slice the strawberries and rhubarb.
* Mix the sliced strawberries and rhubarb with the remaining ingredients: sugar, brown sugar, tapioca and lemon juice. Mix well and then let stand until the bottom crust is baked and has cooled some.
* Pour the fruit mixture into the pre-baked bottom crust and spread it out some. The middle should be mounded.
* Place the top crust of the pie over the fruit and crimp to seal the edges. You may have to trim excess crust.
* Cut several long slits in the top for steam to escape.
* Bake at 400 deg. F for 20 minutes.
* Reduce heat to 350 deg. F and then bake for an additional 25-30 minutes or until the juices are bubbling visibly and the crust is golden brown.
* Remove from stove and let sit at least 30 minutes to cool.
* Juices will gel more as the pie cools.
Serves 8.
Serving Size: Makes 8 generous slices
Number of Servings: 8
Recipe submitted by SparkPeople user ANGELA3511.
Nutritional Info Amount Per Serving
- Calories: 305.5
- Total Fat: 12.4 g
- Cholesterol: 10.0 mg
- Sodium: 266.3 mg
- Total Carbs: 52.8 g
- Dietary Fiber: 2.4 g
- Protein: 2.8 g
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