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Рецепт Nadia's Rhubarb Pie

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Ингредиенты

Cost per recipe $8.40 view details
  • 1 1/2 lb Rhubarb, (from 3 1/2 to 4 c. cut)
  • 1 c. Sugar
  • 2 Tbsp. Quick-cooking tapioca
  • 1/8 tsp Salt
  •     Pastry for 8-inch Double Crust
  • 1 Tbsp. Butter

Инструкции

  1. Here is one of my plain old pie recipes. Cannot beat this one really.
  2. Wash rhubarb thoroughly, trim off leaf and stem ends and throw away. Cut stems into 3/4-inch lengths. Combine sugar, tapioca and salt, add in to rhubarb and mix thoroughly. Fit pastry into pie pan. Turn rhubarb mix into pastry-lined pan. Roll out pastry for crust with cool water just before laying on top crust. Lay upper crust over pie and press edges together to seal: trim off excess dough. Let rest 10 min and flute rim as desired.
  3. Bake in a warm oven (450 dgrees F.) for 15 min, then reduce heat to 325 degrees (moderately slow) and bake 30 min longer, or possibly till rhubarb is done. Serve hot or possibly cool 5 servings.
  4. Variation: Reduce rhubarb to 1 pound and add in 1 c. seedless raisins and 1/4 tsp. cinnamon to filling.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 794g
Calories 1225  
Calories from Fat 205 17%
Total Fat 23.17g 29%
Saturated Fat 10.13g 41%
Trans Fat 0.0g  
Cholesterol 83mg 28%
Sodium 621mg 26%
Potassium 1564mg 45%
Total Carbs 252.82g 67%
Dietary Fiber 9.9g 33%
Sugars 206.49g 138%
Protein 11.31g 18%
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