Pastry for 2-crust pie Combine rhubarb, cut in 3/4-inch pieces, and strawberries in a bowl. Sprinkle on sugar, flour, salt, and pumpkin pie spice; mix gently Turn into pastry lined 9-inch pie pan. Dot with butter. Adjuct lattice top, flute edges. Bake in hot oven (425 F) 40 minutes, or until crust is browned and juices bubble. Cool on rack. [ FARM JOURNALs Complete Pie Cookbook; 1965 ] Posted to MealMaster Recipes List, Digest #158 Date: Thu, 6 Jun 1996 23:28:16 -0400 From: BobbieB1@aol.com
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|Serving Size: 1 Serving (211g)|
|Recipe Makes: 6|
|Calories from Fat: 71 (17%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 8.2mg||3 %|
|Sodium 5.8mg||0 %|
|Potassium 280.2mg||7 %|
|Total Carbohydrate 87.3g||26 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 84.8g|
|Protein 1.7g||2 %|
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Calories per serving: 412
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