Strawberry-rhubarb pie #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Chopped rhubarb |
| 2 | cups | Sliced strawberries |
| 1⅓ | cup | Granulated sugar |
| ¼ | cup | Cornstarch |
| 1 | tablespoon | Lemon juice |
| ¼ | teaspoon | Cinnamon |
| 1 | Pastry for 9\" double-crust pie | |
| 1 | Egg; beaten | |
Directions
From: dan@... (Dan Eisenreich) (COLLECTION) Date: 4 May 1994 02:46:47 GMT
In bowl combine first 6 ingredients. Om lightly floured surface roll out ½ of the pastry and line pie plate. Spoon in filling. Brush pastry rim with egg. Roll out top pastry. With a pastry wheel or a knife, cut into 1" wide strips. Gentley weave strips ver pie to form lattice. Trim and flute edge. Brush with egg. Bake on a baking sheet at 425F for 15 min. Reduce heat to 375F and bake 50-60 min, or until rhubarb is tender, filling thickened, and crust golden. Makes 8 servings; per serving: 365 calories, g protein, 14 g fat, 59 g carb.
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