STRAWBERRY/RHUBARB CRUMB PIE RECIPE: HOW TO MAKE IT
Everyone seems to have a rhubarb patch here in Maine. This pie won first prize at our church fair; I hope it's a winner at your house, too! —Paula Phillips, East Winthrop, Maine
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
In a large bowl, beat egg. Beat in sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust. For topping, in a small bowl, combine flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit. , Bake 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, about 35 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 468 calories, FatContent 20g fat (10g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 232mg sodium, CarbohydrateContent 70g carbohydrate (42g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
STRAWBERRY-RHUBARB CRUMBLE PIE RECIPE | MYRECIPES
Provided by MyRecipes
Yield 8 Servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Place a rack in lower third of oven and line a baking sheet with foil.
- Prepare filling: Mix all filling ingredients in a large bowl and let rest for 15 minutes, stirring occasionally.
- Make topping: Mix flour, sugar and salt in a bowl. Using your fingers, rub in butter until mixture forms clumps. Stir in almonds.
- Spoon filling into pie shell and sprinkle evenly with topping. Place pie on lined baking sheet and bake 15 minutes. Turn oven down to 350°F and bake 1 hour longer, until fruit is bubbly and topping is brown and crisp. Let cool on a wire rack for at least 20 minutes before serving.
Nutrition Facts : Calories 696 calories, CarbohydrateContent 133 g, CholesterolContent 13 mg, FatContent 19 g, FiberContent 4 g, ProteinContent 4 g, SaturatedFatContent 6 g, SodiumContent 129 mg
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