Zutaten für Rhubarb Strawberry Pie
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Zubereitung von Rhubarb Strawberry Pie
- Preheat oven to 400°F (200°C).
- In a medium bowl, whisk together 1/2 cup granulated sugar, 1/4 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon ground nutmeg.
- Gently fold in 4 cups sliced rhubarb and 4 cups sliced strawberries. Let stand for 20 minutes to allow the juices to release.
- Pour the fruit mixture into a 9-inch pre-baked pie crust (recipe available separately).
- Dot the filling with 2 tablespoons of cold unsalted butter, cut into small pieces.
- If using a top crust, moisten the edges of the bottom crust with water or milk. Carefully place the top crust over the filling and crimp the edges to seal.
- Cut several slits in the top crust to allow steam to escape.
- Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust is browning too quickly, cover the edges with foil.
- Let cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
155g
Fat
4g
Carbs
14g
