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Strawberry Rhubarb Pie




Source of Recipe


Hel


List of Ingredients




Strawberry Rhubarb Pie


2 boxes (1 pint each) strawberries
1 lb. fresh rhubarb without leaves
3/4 cup sugar
1/4 cup cornstarch
1 tsp. cinnamon
1/8 tsp. each cloves, salt
enough pastry for double-crust pie


Recipe




Heat oven to 375ºF (185ºC). Rinse and drain berries and rhubarb. Halve berries; cut rhubarb into 1" pieces. Combine berries, rhubarb, sugar, cornstarch, cinnamon, cloves and salt in a medium bowl. Roll out half of dough to an 11" round. Fit into a 9" pie plate. Spoon rhubarb mixture into pie crust. Roll out remaining half of dough to a 10" round. Cut a hole in center using a small holiday cookie cutter.

Moisten rim of bottom crust. Place 10" crust over filling. Tuck edges over and flute. Place pie on a rimmed baking sheet and bake about 45 minutes or until filling just begins to bubble and crust is golden brown. Cool to room temperature before cutting. Makes 8 servings.

Nutritional Info Per Serving: Cal 336; Fiber, 4g; total fat, 14g; sod: 257mg; carb, 50g; pro, 4g.