Summer Strawberry Rhubarb Pie

Summer Strawberry Rhubarb Pie


Reminds me of the first days of summer, picking strawberries next my mom, and getting ready for the 4th of July.

The ingredient of Summer Strawberry Rhubarb Pie

  1. 1 recipe pastry for a 9 inch double crust pie
  2. 2 cups diced rhubarb
  3. 2u2009u00bd cups hulled strawberries
  4. 1 cup white sugar
  5. u00bc cup all-purpose flour
  6. 3 tablespoons butter, diced
  7. u00bc teaspoon dome nutmeg
  8. 1 tablespoon white sugar
  9. 1 teaspoon ring cinnamon

The instruction how to make Summer Strawberry Rhubarb Pie

  1. Preheat oven to 450 degrees F (230 degrees C). Divide the pie pastry in half; roll out half into a circle concerning a floured achievement surface, and line a 9-inch pie dish subsequent to bottom crust. Roll the long-lasting half out into a 10-inch circle on the subject of with reference to a floured doing surface, and set aside.
  2. blend the rhubarb, collect strawberries, 1 cup of sugar, flour, butter, and nutmeg together in a bowl. Pour the filling into the crust-lined pie dish.
  3. Cut the unshakable crust into 3/4-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust past a bit of water, and lay the two longest strips in a mad in the middle of the pie. operational from the next-door longest next to to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. fusion 1 tablespoon of sugar gone cinnamon in a small bowl, and set aside.
  4. Bake in the preheated oven for 10 minutes; reduce heat to 375 degrees F (190 degrees C). separate pie. Sprinkle the culmination when the cinnamon-sugar mixture, and return to oven; bake until the crust is golden brown and the filling is bubbling, approximately 30 more minutes.

Nutritions of Summer Strawberry Rhubarb Pie

calories: 405.7 calories
carbohydrateContent: 55.4 g
cholesterolContent: 11.4 mg
fatContent: 19.5 g
fiberContent: 3.4 g
proteinContent: 3.8 g
saturatedFatContent: 6.5 g
sodiumContent: 266.3 mg
sugarContent: 29.4 g


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