Strawberry Rhubarb Pie

Preparation:  15 min. Cooking: 35 min. Total: 50 min.
Recipe photo
  • 1 1/2 Cup strawberries , sliced
  • 4 Cup rhubarb , cut into .5 in. slices
  • 3/4 Cup all purpose flour
  • 1 1/2 Cup sugar
  • 1 1/2 tsp ground cinnamon
  • 2 refrigerated pie crusts
  • 2 tsp unsalted butter , cut into pieces
  • 2 Tbsp milk
  • 3 tsp sugar
Preheat oven to 375 ℉. Combine strawberries and rhubarb in a bowl. Combine sugar, flour and cinnamon in another bowl and stir into fruit. Arrange one pie crust in the bottom of a 9 inch pie plate. Transfer fruit mixture to pie crust and dot with butter. Cover with second pie crust, crimping edges together. Cut several slits in pie crust to allow steam to escape. Brush top with milk and sprinkle with sugar. Bake 35-40 minutes until bubbly and golden.
Calories
420 Cal
Fat
14 g
Carbs
73 g
Protein
4.7 g
Fiber
3 g
Sugar
41 g
Cholesterol
2.9 mg
Sodium
300 mg


Nutrients

Fiber     3 g
Fat     14 g
Sugar     41 g
Carbs     73 g
Protein     4.7 g
Calories     420 Cal

Fats

Fat, Poly     1.7 g
Fat, Mono     7.2 g
Fat, Sat     3.8 g
Fat, Trans     0 g
Fat, Percent     29 %

Vitamins

Vitamin, K     19 mcg     16 %
Vitamin, A     100 IU     3.4 %
Vitamin, B12     0 mcg     0.8 %
Niacin     1.9 mg     12 %
Riboflavin     0.2 mg     13 %
Vitamin, C     23 mg     26 %
Vitamin, D     1.5 IU     0.3 %
Vitamin, B6     0.1 mg     3.7 %
Vitamin, E     0.3 mg     2 %
Panto, Acid     0.2 mg     4.4 %
Choline     7.4 mg     1.3 %
Thiamin     0.2 mg     19 %

Minerals

Calcium     93 mcg     9.3 %
Phosphorus     65 mg     9.3 %
Magnesium     20 mg     4.8 %
Copper     0.1 mcg     8.3 %
Fluoride     1.8 mcg     45 %
Zinc     0.4 mg     3.3 %
Cholesterol     2.9 mg     0.1 %
Sodium     300 mg     20 %
Selenium     14 mcg     25 %
Manganese     0.5 mg     7.4 %
Potassium     270 mg     5.7 %
Iron     1.7 mg     21 %