Strawberry/Rhubarb Pie

Strawberry/Rhubarb Pie
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Strawberry/Rhubarb Pie calories by ingredient


Introduction

Pie filling ingredients may be doubled for deep dish Pie (but use just one egg). Otherwise, use regular 9-inch pie plate. Pie filling ingredients may be doubled for deep dish Pie (but use just one egg). Otherwise, use regular 9-inch pie plate.
Number of Servings: 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)

Tips

Pie filling ingredients may be doubled for deep dish Pie (but use just one egg). Otherwise, use regular 9-inch pie plate.


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