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Strawberry Rhubarb Pie
If you love sweet-tart pies made with fresh fruits, you’ll love this strawberry rhubarb pie. This pie is the perfect summer picnic dessert.
Course
Desserts
Cuisine
American
Recipe Type
Fruit
,
Kid-Friendly
,
Party Recipes
,
Vegetarian
Skill Level
Easy
Prep Time
10
minutes
Cook Time
25
minutes
Total Time
35
minutes
Servings
8
Servings
Calories
395
kcal
Author
Angela G.
Ingredients
1
cup
sugar
½
cup
flour
2
tbs
tapioca
2 ½
cups
chopped rhubarb
3 ½
cups
chopped strawberries
Juice from 1/2 lemon
2
tbsp
butter
2
pie crusts
1
egg yolk
Instructions
Mix together sugar, flour and tapioca. Add rhubarb and strawberries; toss to coat. Add lemon juice and toss.
Place one pie crust in bottom of a shallow pie pan and add strawberry rhubarb mixture.
Dart with butter.
Add lattice top and brush on egg yolk to coat evenly.
How to make a lattice pie crust.
Loosely cover with foil and bake at 400˚ for 25 minutes. Remove foil and bake an additional 15 minutes or until top is golden brown.
Let cool then serve.
Nutrition
Calories:
395
kcal
|
Carbohydrates:
62
g
|
Protein:
5
g
|
Fat:
15
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
32
mg
|
Sodium:
206
mg
|
Potassium:
263
mg
|
Fiber:
3
g
|
Sugar:
29
g
|
Vitamin A:
167
IU
|
Vitamin C:
41
mg
|
Calcium:
57
mg
|
Iron:
2
mg