| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pie | 8 | Servings | |
INGREDIENTS
| 4 | c | Chopped rhubarb |
| 2 | c | Sliced strawberries |
| 1 1/3 | c | Granulated sugar |
| 1/4 | c | Cornstarch |
| 1 | tb | Lemon juice |
| 1/4 | ts | Cinnamon |
| 1 | Pastry for 9" double-crust pie | |
| 1 | Egg; beaten |
INSTRUCTIONS
From: dan@clark.net (Dan Eisenreich) (COLLECTION) Date: 4 May 1994 02:46:47 GMT In bowl combine first 6 ingredients. Om lightly floured surface roll out 1/2 of the pastry and line pie plate. Spoon in filling. Brush pastry rim with egg. Roll out top pastry. With a pastry wheel or a knife, cut into 1" wide strips. Gentley weave strips ver pie to form lattice. Trim and flute edge. Brush with egg. Bake on a baking sheet at 425F for 15 min. Reduce heat to 375F and bake 50-60 min, or until rhubarb is tender, filling thickened, and crust golden. Makes 8 servings; per serving: 365 calories, g protein, 14 g fat, 59 g carb. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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