Ingredients
8
8 servings
- •1 cup white sugar
- •0.5 cup all-purpose flour
- •1 pound rhubarb, cut into 1/4 inch slices
- •2 pints strawberries, hulled and quartered
- •1 recipe pastry for a 9 inch double crust pie
- •2 tablespoons butter
- •1 large egg yolk
- •2 tablespoons white sugar
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix flour and sugar together in a large bowl.
- Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
- Pour filling into prepared pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
- Brush egg yolk on top of pie with a pastry brush.
- Sprinkle with sugar.
- Cut several slits in the top crust to allow steam to escape.
- Bake in the preheated oven until bubbly and brown, about 35 to 40 minutes. Cool pie on rack.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 437
- Carbohydrate: 64g
- Fat: 19g
- Fiber: 5g
- Protein: 5g
- Sugar: 33g
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