Strawberry-rhubarb pie #1

Yield: 8 Servings

Measure Ingredient
4 cups Chopped rhubarb
2 cups Sliced strawberries
1⅓ cup Granulated sugar
¼ cup Cornstarch
1 tablespoon Lemon juice
¼ teaspoon Cinnamon
1 \N Pastry for 9\" double-crust pie
1 \N Egg; beaten

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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