Strawberry Rhubarb Pie
Ingredients
Filling
-
2¾ to 3
cups
sliced rhubarb
-
2
cups
sliced strawberries
-
⅔
cup
granulated sugar
-
3
tablespoons
cornstarch
Streusel Topping
-
1
cup
all-purpose flour
-
½
cup
brown sugar
-
½
cup
cold butter
Crust
Instructions
- Combine rhubarb, strawberries, sugar, and cornstarch in a large bowl and mix well.
- Roll out the pie crust and place it in a 9-inch pie plate, trimming and fluting the edges.
- Pour the fruit mixture into the crust evenly.
- In a small bowl, mix flour and brown sugar, then cut in the cold butter until crumbly.
- Sprinkle the streusel topping over the pie, avoiding the edges of the crust.
- Place the pie on a baking sheet and bake at 375°F for 50-55 minutes, or until the topping is golden and the filling is bubbling.
- Let the pie cool completely before cutting, as the filling will thicken as it cools.
Nutrition Facts (estimated)
Servings
12
Calories
205
Total fat
8g
Total carbohydrates
33g
Total protein
2g
Sodium
72mg
Cholesterol
20mg
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