Strawberry Rhubarb Pie
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 365 |
| protein | 4 g |
| fat | 14 g |
| carbohydrate | 59 g |
-
Pastry for 9-inch (23cm)
3/4 cup (175 mL) granulated sugar
3 tbsp (50 mL) minute tapioca
3 cups (750 mL) strawberries, hulled and halved
3 cups (750 mL) sliced rhubarb
1 tsp (5 mL) lemon juice
1 tbsp (15 mL) butter
1 egg, beaten
Preparation:
On lightly floured surface, roll out half of the pastry; fit into 9-inch (23 cm) pie plate.
In bowl, stir sugar with tapioca; add strawberries, rhubarb and lemon juice, tossing to coat. Spread over pie crust; dot with butter.
Roll out remaining pastry and fit over top; trim and flute edge. Brush egg over pastry. Cut vents; place on baking sheet.
Bake in 425°F (220°C) oven for 15 minutes. Reduce heat to 375°F (190°C); bake for 35 to 45 minutes or until golden and filling bubbly.
Source
© CanadianLiving.com
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »