STRAWBERRY RHUBARB PIE

Strawberry Rhubarb Pie image

Make and share this Strawberry Rhubarb Pie recipe from Food.com.

Provided by Punahouteach

Categories Pie

Time 1h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 13

Ingredients

3 cups fresh rhubarb, chopped
3 cups fresh strawberries (in larger pieces)
1 1/2 cups sugar
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white (beaten with 1 teaspoon water)
sugar
2 pie crusts

Steps:

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into crust.
Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash.
Cut second pie crust into strips and lay across pie. Use a fork to seal edges. Brush with egg white wash and garnish with large granule sugar.
Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 minutes, or until the filling starts bubbling. Let cool before serving.

Nutrition Facts : Calories 457.1, Fat 19.5, SaturatedFat 6.5, Cholesterol 11.4, Sodium 296.8, Carbohydrate 68.3, Fiber 3.7, Sugar 42.9, Protein 4.1

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