An excellent pie to make when strawberries and rhubarb are at their peak. This delicious fruit-filled pie is a recipe from Canadian Living magazine, May 1993. You can substitute a plain top crust instead of the lattice top if you like; brush with the egg glaze and cut steam vents. Tip: Keep a clear plastic quilt ruler with your baking and cooking supplies to measure pastry strips for lattice pies, to measure squares or strips of dough, pastry, or pasta, or as a guide for cutting squares evenly.
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Serving Size: 1 pie, 8 serving(s) | ||
Recipe Makes: 1 pie, 8 ser | ||
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Calories: 733 | ||
Calories from Fat: 426 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.4g | 63 % | |
Saturated Fat 26.8g | 134 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 119.6mg | 37 % | |
Sodium 208.4mg | 7 % | |
Potassium 2250.5mg | 59 % | |
Total Carbohydrate 74.3g | 22 % | |
Dietary Fiber 15.9g | 64 % | |
Sugars, other 58.3g | ||
Protein 11.5g | 16 % | |
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: 733
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