Serviceberry Rhubarb Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
CRUST INGREDIENTS:3 cups all-purpose flour1 tsp. salt3/4 cup shortening1 egg1 Tbsp. vinegar3/4 cup cold waterPIE INGREDIENTS:2 cups chopped rhubarb1/2 cup white sugar1/4 cup cornstarch2 Tbsp. lemon juice1/2 cup Splenda1/2 cup sugar5 cups fresh serviceberries
Place flour and salt in mixing bowl and stir together. Cut in shortening until pieces are the size of peas. Beat egg lightly. Add vinegar and cold water to egg and blend. Add egg mixture to flour. Mix only until dough form. Make a ball and divide into four portions. Wipe the counter with a fairly wet rag. Spread plastic wrap on the wet counter. (This keeps it from moving around.) Place one portion on the plastic wrap and flatten into a circle. Cover with a second sheet of plastic wrap and roll into a thin circle. Place in pie plate. Repeat process for second pie dish, then roll out the top crusts and set aside.
Preheat oven to 400. Place rhubarb and sugar in a covered dish and microwave for 4 - 5 minutes until the rhubarb is soft and juices have pooled at the bottom of the dish. (Be sure it is well covered as the rhubarb may explode.) Place in a colander and drain into a 2-cup measuring pitcher. Once drained, add water to make the liquid measure 2 cups. Place in a large saucepan and add cornstarch. Stir until dissolved. Add lemon juice, Splenda, and sugar and mix together. Add cooked rhubarb and serviceberries to the pot and heat on medium high until the fruit mix is thick and bubbly. Place in prepared pie crusts. Cover with second sheet of pie dough. Slit tops and seal edges. Bake at 400 for 15 minutes. Reduce heat to 350 and continue baking until the pie is golden brown, about 30 minutes.
Serving Size: Makes 2 9-inch pies, 8 pieces each.
Number of Servings: 16
Recipe submitted by SparkPeople user S3XYDIVASMOM.
Preheat oven to 400. Place rhubarb and sugar in a covered dish and microwave for 4 - 5 minutes until the rhubarb is soft and juices have pooled at the bottom of the dish. (Be sure it is well covered as the rhubarb may explode.) Place in a colander and drain into a 2-cup measuring pitcher. Once drained, add water to make the liquid measure 2 cups. Place in a large saucepan and add cornstarch. Stir until dissolved. Add lemon juice, Splenda, and sugar and mix together. Add cooked rhubarb and serviceberries to the pot and heat on medium high until the fruit mix is thick and bubbly. Place in prepared pie crusts. Cover with second sheet of pie dough. Slit tops and seal edges. Bake at 400 for 15 minutes. Reduce heat to 350 and continue baking until the pie is golden brown, about 30 minutes.
Serving Size: Makes 2 9-inch pies, 8 pieces each.
Number of Servings: 16
Recipe submitted by SparkPeople user S3XYDIVASMOM.
Nutritional Info Amount Per Serving
- Calories: 261.1
- Total Fat: 9.9 g
- Cholesterol: 5.4 mg
- Sodium: 147.2 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 2.2 g
- Protein: 3.0 g
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