Serves: 8
Total Calories: 358
1. Prepare pie crust for two-crust pie using 9-inch pie pan.
2. Heat oven to 400°F. In large bowl, combine all filling ingredients mix gently. Spoon into crust-lined pan. Top with second crust seal edges and flute. Cut slits in several places in top crust.
3. Bake at 400°F. for 45 to 60 minutes or until golden brown. (Place pan on foil or cookie sheet during last 15 minutes of baking to catch any spills.) If desired, serve with whipped cream and additional strawberries.
TIP:* One 16-oz. pkg. frozen sliced rhubarb, thawed and well drained, can be substituted for fresh rhubarb.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 370 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 6 g 30% * Cholesterol: 15 mg 5% * Sodium: 210 mg 9% * Total Carbohydrate: 59 g 20% * Dietary Fiber: 2 g 8% * Sugars: 29 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 30% * Calcium: 6% * Iron: 4% * Dietary Exchanges: 1 Starch, 3 Fruit, 2 1/2 Fat or 4 Carbohydrate, 2 1/2 Fat
This Fresh Strawberry-Rhubarb Pie recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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