ALMOND, STRAWBERRY & RHUBARB PIE

Almond, Strawberry & Rhubarb Pie image

Every bite of this delicious pie bursts with fresh spring flavor. The filling's subtle almond taste sets it apart from other strawberry-rhubarb pies.-Patricia Kile, Elizabethtown, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 12

Previous Next

Ingredients

2/3 cup sugar
1/2 cup almond cake and pastry filling
1/4 cup cornstarch
1 tablespoon lemon juice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 cups sliced fresh or frozen rhubarb
2-1/2 cups sliced fresh or frozen strawberries
1 package (15 ounces) refrigerated pie pastry
1 tablespoon butter
1 egg white, beaten
2 tablespoons sliced almonds

Steps:

In a large bowl, combine the first six ingredients; stir in rhubarb and strawberries., On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate. Fill with fruit mixture and dot with butter. Top with remaining pastry. Trim, seal and flute edges. Cut slits in the top; brush with egg white and sprinkle with almonds., Bake at 425° for 20 minutes. Reduce heat to 375°; bake 35-45 minutes longer until crust is golden brown and filling is bubbly. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack., ,

Nutrition Facts : Calories 427 calories, Fat 18g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 313mg sodium, Carbohydrate 64g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.