From: firstname.lastname@example.org (Dan Eisenreich) (COLLECTION) Date: 4 May 1994 02:46:47 GMT From Country Living Magazine, April 1992. The article also references The Rhubarb Cookbook (Gallimaufry Press, 616 Fourth Street, Nanaimo, B.C. Canada V9R 1T7, $9.95) PASTRY: 1. Mix flour and sugar. Cut in butter with pastry blender until mixture resembles coarse crumbs. 2. Beat egg. Att water to egg until mixture is 1/3 cup. Stir in vinegar. 3. Add 4 tablespoons egg mixture to flour mixture. Mix lightly with a fork until pastry holds together. Refrigerate leftover egg mixture. Chill paster 1 hour (minimum) 4. Heat oven to 400 F. On floured surface, roll pastry dough to a 16 by 14 inch oval. Losten pastry and carefully fold into quarters. Place into a 10 by 8 by 2.5 inch oval deep dish baking dish. Unfold and press into pan. Trim pastry 1 inch beyond rim of dish. Brush pastry with some of the leftover egg mixture. Spoon in the filling with juices, mounding in the center. Bring pastry up over the mound of filling, forming gathers or pleats, leaving the center open. Brush pastry with egg mixture. 5. Place pie on a rimmed baking sheet to catch any drips. Bake pie 25 minutes (at 400 F). Then lower oven to 350 F. Cover top of pie with a piece of aluminum foil. Continue baking for 25 to 35 minutes or until juices bubble in the center. Cool on wir rack. FILLING: 1. Trim and cut rhubarb into 1 inch length.s Peel, core and cut each apple into 12 wedges. 2. In a 2 quart saucepan, combine sugar, cornstarch and cinnamon until well blended. Stir in apples, butter and lemon juice. Let stand 5 minutes or until sugar begins to disolve. Cover nad cook over medium-low heat until apples soften slightly and sauce thickens and bubbles. Stir occasionally. Remove from heat. Stir in rhubarb. If rhubarb is not very red add some red food coloring (opetional). Coll to room temp. Add to pastry (above). REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from G Internet, G Internet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (396g)|
|Recipe Makes: 8|
|Calories from Fat: 241 (31%)|
|Amt Per Serving||% DV|
|Total Fat 26.7g||36 %|
|Saturated Fat 9.7g||48 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 58.7mg||18 %|
|Sodium 340.6mg||12 %|
|Potassium 499.1mg||13 %|
|Total Carbohydrate 138.9g||41 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 133.4g|
|Protein 4.7g||7 %|
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: 790
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, meal plans and more!
What would you serve with this? Link in another recipe
Be the first to review it!
There are no reviews yet. Be the first!