Strawberry/Rhubarb Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Pastry for 2-crust pie2 cups chopped rhubarb 1 cup sliced strawberries2/3 cup sugar1/4 cup tapioca flour1/2 Tbsp lemon juice1/8 tsp cinnamon 2 eggs beaten (separately)
Preheat oven to 425 degrees. Roll out pastry and line 9-inch pie plate. Combine rhubarb, strawberries, sugar, cornstarch, tapioca flour,lemon juice, and cinnamon. Mix together. Beat one egg and add to pie filling. Pour into prepared pie crust. Roll out second pie crust and cover pie filling. Crimp edges together. Beat a second egg and brush pie crust. Bake pie at 425 degrees for 10 minutes. Reduce heat to 350 degrees and continue to bake for 50 minutes.
Serving Size: 8 slices
Serving Size: 8 slices
Nutritional Info Amount Per Serving
- Calories: 248.4
- Total Fat: 10.5 g
- Cholesterol: 0.0 mg
- Sodium: 205.3 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 1.4 g
- Protein: 1.8 g
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