Pareve Strawberry-rhubarb Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 8 | Servings | ||
INGREDIENTS
| Pastry for two crust pie | ||
| 2 | c | Sliced rhubarb |
| 2 | c | Halved strawberries |
| 1 1/4 | c | Sugar, or to taste |
| 1/3 | c | Flour |
| 1 | T | Margarine, pareve |
INSTRUCTIONS
ADAPTED FROM: The Pleasures of Your Food Processor by Norene Gilletz Yield: 8 servings, may be frozen Slicer: Cut rhubarb to fit feed tube. Slice, using firm pressure. Measure about 2 c. sliced. Mix with strawberries, sugar, and flour. Fill pie shell with filling. Dot with margarine. Put on top crust. Cut slits in it, flute, and sprinkle with a little sugar. Bake at 425 degrees for 40 or 50 minutes. Posted to JEWISH-FOOD digest V97 #053 by "Barbara S. Wand" <bwand@ccs.neu.edu> on Feb 17, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 158
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2mg
Potassium: 152.2mg
Carbohydrates: 39.5g
Fiber: 1.4g
Sugar: 33.4g
Protein: 1.1g