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Strawberry-Rhubarb Pie
Yields: 1 serving(s) - Preparation Time: 10 minutes
Ingredients
- 1/2 cup(s) granulated sugar and firmly packed brown sugar
- 1 tablespoon(s) cornstarch
- 1/3 cup(s) all-purpose flour
- 1/2 teaspoon(s) ground nutmeg
- 4 cup(s) rhubarb; in 1/2 inch pieces
- 2 cup(s) thickly sliced strawberries
- 1 tablespoon(s) orange juice
- 2 tablespoon(s) butter or margarine
- 1 pack prepared pie crust
Directions
- In a large bowl, combine granulated sugar, brown sugar, cornstarch, flour, nutmeg, rhubarb, strawberries and orange juice.
- Set aside.
- Prepare pastry, put the pastry into a 9″ pie pan.
- Pour filling into pastry shell; dot with butter.
- Roll out remaining pastry and add top crust.
- Or, if desired, roll out remaining pastry, cut into 3/4 inch strips and weave a lattice top for pie.
- Bake in a 400 degrees oven until fruit is tender and crust is well browned about 50 minutes.
- If necessary, protect edges of pie with foil strip for last 15 minutes to prevent over browning.
- Enjoy!
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Loading ...Strawberry Rhubarb Pie
Yields: 8 serving(s)
Ingredients
- 2 cup(s) rhubarb; sliced
- 1/2 cup(s) juice, grape
- 2 tablespoon(s) cornstarch
- 1 teaspoon(s) cinnamon, ground
- 1/4 teaspoon(s) nutmeg, ground
- 1/4 teaspoon(s) salt
- 1 pint(s) strawberries; sliced
- 1/2 cup(s) fruit spread, strawberry
- 1 cup(s) rhubarb; sliced
- 2 pie crust
- 1/4 cup(s) fruit spread, strawberry
- 1 egg yolks
- 1 tablespoon(s) cream, sour
Directions
- Rhubarb can be fresh or frozen.
- Use fresh strawberries.
- Stand 10 minutes.
- Preheat oven to 450.
- Combine rhubarb and grape juice in medium saucepan.
- Bring to boil over medium heat.
- Reduce heat to low.
- Simmer, uncovered, until rhubarb is tender, 8-10 minutes for fresh or 5 minutes for frozen; drain.
- Combine cornstarch, cinnamon, nutmeg, and salt in medium bowl; mix well.
- Add strawberries; toss to coat.
- Stir in cooked rhubarb and fruit spread.
- Stir in uncooked rhubarb.
- Roll out 1 pie crust to 11″ circle and line 9″ pie plate with it.
- Trim pastry and flute edges, sealing to edge of pie plate.
- Fill shell with fruit mixture and dot with fruit spread.
- Roll out remaining pastry to 10″ circle.
- Cut into 1/2″ strips.
- Form into lattice design over fruit.
- Combine egg yolk and sour cream until well-blended.
- Brush over pastry.
- Bake 10 minutes.
- Reduce oven to 350.
- Continue baking 30 minutes, until pastry is loosely with foil during last 30 minutes of baking to prevent overbrowning.
- Cool on wire rack.
- Serve warm or at room temperature.
- Nutrition information per slice: 355 calories, 3 gm protein, 51 gm carbohydrate, 16 gm fat, 40% of calories from fat, 42 mg cholesterol, 283 mg sodium, 1-1/2 diabetic starch/bread exchange, 3 diabetic fat exchange, 1-3/4 diabetic fruit exchange.
- All-time recipes_ magazine mm by sylvia steiger, genie the.
- Steigers, ci$ 71511,2253, gt cookbook echo moderator at net/node 004/005.
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