Quick & Healthy Cooking May/1995 Page 56 & 59
Cal=280 Fat=7.7 Sat= Chol=0.2 24%
For Deep Dish: I used 3 cups of raspberries and 3 cups of rhubarb and I add more flour.
In a medium bowl, whisk the flour and baking powder. Add the milk and oil, and stir just until the dough forms a ball. On a work surface, roll the dough out between 2 pieces of plastic wrap or waxed paper. Remove the top piece of wrap or paper. Lift the dough by the bottom piece and turn it into a 10-inch pie plate. Remove the second sheet of wrap or paper. Gently fit the dough into the bottom and up the sides of the plate. Trim off excess dough. For an unbaked shell, fill and bake according to the filling recipe. For a baked shell, heat the oven to 475. Prick the pastry all over with a fork. Bake until the shell begins to brown slightly, 5 to 8 minutes. Cool completely on a wire rack before filling. Makes: one 10-inch shell or one 9-inch crust with lattice top.
Filling
Roll out 1/3 of the pastry and line a 9-inch pie plate with it. Trim the pastry around the edge, leaving a 1/4-to-1/2-inch overhang. Set aside. Set aside the remaining ball of pastry. In a large bowl, whisk the sugar and the flour. Add the raspberries and rhubarb, and stir gently with a rubber spatula until the mixture is well combined. Spoon into the pie plate. Roll out the remaining 2/3 of the pastry and cut it into 3/4-inch wide strips Weave the strips over the pie filling to make a lattice top. Fold the overhanging bottom pastry up over the ends of the lattice strips to form a rim. Crimp the rim with your fingers for a decorative finish. Set pie on baking sheet and loosely cover it with foil. Bake at 425 for 15 minutes. If the crust is not starting to brown, remove the foil. Continue baking until the crust is golden, the juices are bubbling and the rhubarb is tender, 25 to 30 minutes. Cool completely on a wire rack.
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Serving Size: 1 Recipe (688g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 1669 | ||
Calories from Fat: 715 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 79.4g | 106 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 48.1g | ||
Polyunsanturated Fat 22.1g | ||
Cholesterol 12.2mg | 4 % | |
Sodium 3436.7mg | 119 % | |
Potassium 877.5mg | 23 % | |
Total Carbohydrate 199.8g | 59 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 193.1g | ||
Protein 36.6g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1669
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