Strawberry/Rhubarb Pie

Name: Strawberry/Rhubarb Pie Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: Pastry for 2-crust pie; 2 cups chopped rhubarb; 1 cup sliced strawberries; 2/3 cup sugar; 1/4 cup tapioca flour; 1/2 Tbsp lemon juice; 1/8 tsp cinnamon; 2 eggs beaten (separately)

Minutes to Prepare: 20
Minutes to Cook: 60

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)

Directions

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

Servings Per Recipe: 8

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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