| 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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