Strawberry-Rhubarb Pie

  • Prep 30 min
  • Total 1 hr 30 min
  • Ingredients 10
  • Servings 8

Ingredients

2
cups sliced strawberries
2
cups cut-up rhubarb
1
tablespoon lemon juice
2
cups sugar
1/4
cup all-purpose flour
3
tablespoons quick-cooking tapioca
3
eggs
1/8
teaspoon salt
1/8
teaspoon ground cinnamon
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Steps

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  • 1
    In large bowl, mix strawberries, rhubarb and lemon juice. In medium bowl, mix sugar, flour, tapioca, eggs, salt and cinnamon. Stir into fruit mixture; set aside 15 minutes.
  • 2
    Heat oven to 400°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Spoon filling into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
  • 3
    Bake about 15 minutes or until crust is light golden brown. Place cookie sheet on oven rack below pie in case of spillover. Reduce oven temperature to 350°F. Bake 40 to 45 minutes longer or until golden brown.

Notes









Tips

Expert Tips

  • Prime rhubarb season runs from April to June. The stalks are edible; the leaves are not.
  • Make this dessert extra special and serve with a scoop of vanilla ice cream.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
320mg
13%
Potassium
180mg
5%
Total Carbohydrate
85g
28%
Dietary Fiber
1g
6%
Sugars
53g
Protein
5g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
25%
25%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 1 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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