Strawberry Rhubarb pie!
1. Preheat oven to 400 degrees. On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate.
2. Stir together rhubarb, strawberries, sugars, lemon, vanilla, salt and tapioca in a large bowl. Mound filling inside bottom pie crust and dot with bits of unsalted butter. Roll second half of pie dough into an 11-inch circle and cut decorative slits in it.
3. Transfer it to center over the pie filling. Trim top and bottom pie dough so that their overhang beyond the pie plate lip is only 1/2-inch. Tuck rim of dough underneath itself and crimp it decoratively.
4. Transfer pie to a baking sheet and brush egg yolk mixture over dough. Bake for 20 minutes then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly.
5. Transfer pie to wire rack to cool. Near room temperature, the juices should gel a bit.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 441 | ||
Calories from Fat: 236 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.3g | 35 % | |
Saturated Fat 13.5g | 67 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 72mg | 22 % | |
Sodium 107.7mg | 4 % | |
Potassium 316.2mg | 8 % | |
Total Carbohydrate 50.6g | 15 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 47.6g | ||
Protein 3.1g | 4 % | |
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: 441
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