This pie is wonderfully sweetened, holds together well, and is a crowd pleaser! I make this pie every spring.
Ingredients
- 3 cups sliced strawberries
- 3 cups sliced rhubarb
- 1 ½ cups white sugar
- ¼ cup instant tapioca
- 1 squeeze fresh lemon juice
- 1 recipe pastry for a 9 inch double crust pie
- 2 tablespoons butter, cut into small pieces
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.
Step 2
Mix the strawberries, rhubarb, sugar, tapioca, and lemon juice in a bowl, and let stand for 15 minutes, stirring occasionally. Fit a pie crust into a 9-inch pie dish; pour the filling into the bottom crust. Scatter pieces of butter over the filling, and place the top crust onto the pie. Press the edges together and crimp with a fork to seal. Cut several slits into the top crust with a sharp knife.
Step 3
Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 442 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat6g | 28% |
Cholesterol8mg | 3% |
Sodium257mg | 11% |
Total Carbohydrate69g | 25% |
Dietary Fiber4g | 13% |
Total Sugars41g | |
Protein4g | |
Vitamin C41mg | 203% |
Calcium56mg | 4% |
Iron2mg | 9% |
Potassium259mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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