Strawberry - Banana Rhubarb pie
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 189.5
- Total Fat: 9.6 g
- Cholesterol: 13.6 mg
- Sodium: 38.7 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 2.6 g
- Protein: 2.4 g
View full nutritional breakdown of Strawberry - Banana Rhubarb pie calories by ingredient
Introduction
This unique blend of sweet berries, tart rhubarb and creamy bananas brings the best of Summer to your table. The tapioca flour allows you to make this pie when you have the ingredients fresh and locally available and freeze it, as it won't separate! I use a half whole wheat flour mixture for my pastry crust, though you can certainly use your favourite recipe or even storebought dough. This unique blend of sweet berries, tart rhubarb and creamy bananas brings the best of Summer to your table. The tapioca flour allows you to make this pie when you have the ingredients fresh and locally available and freeze it, as it won't separate! I use a half whole wheat flour mixture for my pastry crust, though you can certainly use your favourite recipe or even storebought dough.Number of Servings: 12
Ingredients
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3/4 cup flour
2/3 cup whole wheat flour
1/4 tsp salt
1/2 tbsp sugar
1/3 cup cold butter
1/4 cup shortening
4 - 5 tbsp cold water
3 tbsp tapioca flour
1/3 cup sugar
13 oz strawberries, quartered
15 oz rhubarb, chopped into 3/4"-1" pieces
1 large ripe banana, sliced into rounds
Egg wash (optional)
Directions
Preheat oven to 425F.
Make and roll out pastry according to instructions, fitting half into a 9" pie pan.
Combine the tapioca flour and sugar and sprinkle over strawberries and rhubarb. Let stand 5 minutes.
Layer banana slices evenly on the bottom pastry crust.
Pour the strawberry-rhubarb mixture over the bananas and smooth to an even layer.
Roll out and cut remaining pastry into strips.
Form a lattice-work pattern overtop of the filling and crimp the edges with a fork to seal. Brush lattice with egg wash if desired.
Bake pie (on a sheet tray to catch drips) on the bottom rack of the oven for 20 minutes, then reduce heat to 350F and cook for another 45 minutes. Until browned and bubbling.
Allow to cool thoroughly before slicing.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Make and roll out pastry according to instructions, fitting half into a 9" pie pan.
Combine the tapioca flour and sugar and sprinkle over strawberries and rhubarb. Let stand 5 minutes.
Layer banana slices evenly on the bottom pastry crust.
Pour the strawberry-rhubarb mixture over the bananas and smooth to an even layer.
Roll out and cut remaining pastry into strips.
Form a lattice-work pattern overtop of the filling and crimp the edges with a fork to seal. Brush lattice with egg wash if desired.
Bake pie (on a sheet tray to catch drips) on the bottom rack of the oven for 20 minutes, then reduce heat to 350F and cook for another 45 minutes. Until browned and bubbling.
Allow to cool thoroughly before slicing.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Member Ratings For This Recipe
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