Ingredients
- 2 crust 9-inch unbaked pie
- Egg white
- 2 cups unpeeled, diced rhubarb stalks
- 2 cups sliced strawberries
- 3 ½ tablespoons cornstarch
- 1 ¼ to 2 cups sugar, depending on tartness of fruit
- 1 teaspoon orange rind
- 1 tablespoon butter
- Nutritional Information
Nutritional analysis per serving (8 servings)
458 calories; 16 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 77 grams carbohydrates; 2 grams dietary fiber; 42 grams sugars; 2 grams protein; 3 milligrams cholesterol; 243 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- Brush pie crust with lightly beaten egg white.
- Combine all of remaining ingredients and let stand for 15 minutes.
- Place filling in unbaked pie crust. Cover with top crust. Trim crust so there is a one-quarter-inch overhang. Wet edges of lower crust and seal crusts together by pinching dough.
- Bake pie at 450 degrees for 15 to 20 minutes. After first 10 minutes, remove pie and cut vents in top crust.
- Reduce temperature to 350 degrees and continue baking pie for another 30 minutes, until golden brown and fruit is bubbling.
- Cool and serve, while still warm, if desired.
1 hour 15 minutes
Dining and Cooking