Strawberry-rhubarb Pie #1

Afters Background Bake Baked Bread
Shutterbug75 / Pixabay

Ingredients & Directions

4 c Chopped rhubarb
2 c Sliced strawberries
1 1/3 c Granulated sugar
1/4 c Cornstarch
1 tb Lemon juice
1/4 ts Cinnamon
1 Pastry for 9″ double-crust
1 Egg; beaten

From: dan@clark.net (Dan Eisenreich) (COLLECTION)

Date: 4 May 1994 02:46:47 GMT

In bowl combine first 6 ingredients. Om lightly floured surface roll out
1/2 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.



From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,

8 Servings

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