| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Recipelu se, Rhubarb, Blueberries, Orange/lemo |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Blueberries; thawed if frozen |
| 1 1/2 |
c |
Rhubarb; cut into 1/2 inch dice, thawed if frozen |
| 1 1/3 |
c |
Sugar |
| 3 |
tb |
All purpose flour |
| 1/8 |
ts |
Cinnamon |
| 1/2 |
ts |
Lemon zest; grated |
| 1 |
|
Ready-made pie crust |
| 1 |
|
Egg yolk |
| 1 |
tb |
Water |
INSTRUCTIONS
Preheat oven to 400.F. Combine first 6 ingredients in a mixing bowl and mix
thoroughly. Transfer to a buttered deep 9 inch pie plate. Place pie crust
over top of pie plate. Pinch crust around edges to inside edge of pie
plate. Make a 2 inch cut in the center of crust. Combine egg yolk and water
in a small bowl. Whisk vigorously. Brush over top of crust. Bake 40-45
minutes or until juices bubble around edges and crust is golden brown.
This recipe serves 6 people. Because this recipe is for a particular size
pan, it adjusts the number of servings only in multiples of 6.
Per serving: calories 372, fat 9.1g, 21% calories from fat, cholesterol
0mg, protein 3.1g, carbohydrates 72.1g, fiber 3.5g, sodium 250mg. sent
recipeLu 3/98
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 13,
1998
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