Zendea's Strawberry Rhubarb Pie recipe
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Ingredients
- 1 cup white sugar 1 ½ cups sliced fresh or frozen rhubarb, thawed ½ cup butter ½ cup frozen sliced sweetened strawberries, thawed 2 eggs 1 (15 ounce) package pastry for a 9 inch double crust pie 1 tablespoon milk 3 tablespoons white sugar
Nutrition Info
- 669 caloriescarbohydrate: 76.3 gcholesterol: 102.9 mgfat: 38.7 gfiber: 3.3 gprotein: 6.7 gsaturatedFat: 15.7 gservingSize: -sodium: 472.6 mgsugar: 45.3 gtransFat: : -unsaturatedFat: : -
Directions Zendea's Strawberry Rhubarb Pie
Directions
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Preheat oven to 375 degrees F (190 degrees C).
Place 1 cup of sugar into a saucepan, and mix in the rhubarb, add butter, and bring to a boil over medium-high heat. Cook, stirring often, until the rhubarb is tender, about 10 minutes. Stir in the strawberries, and set aside. Let cool to lukewarm. Beat the eggs in a bowl until frothy, and mix into the rhubarb mixture.
Unroll the pie crusts, and line an 8-inch pie dish with a crust, pour the filling into the bottom crust. Place the second crust on top of the pie, and press the edges together. Crimp edge with a fork to seal. Cut 4 1-inch slits in the top of the crust with a sharp knife. Pour milk into a small bowl, and brush top crust with milk, sprinkle pie with 3 more tablespoons of sugar.
Bake the pie in the preheated oven until the crust is golden and the filling is set, 45 minutes to 1 hour. Allow pie to cool before cutting. Refrigerate leftovers.