Name: Connecticut Strawberry/Rhubarb Pie
Prep time: 15 min
Cook time: 40 min
Total time: 90 min
Ingredients: 1 whole pie crust (pastry for a double crust pie); 2 cups fresh strawberries (washed and hulled strawberries, halved); 2 cups rhubarb (washed, cut into 1-inch pieces); 4 tablespoons flour; 1-1/4 cups sugar; 1/4 tsp nutmeg; 1 tsp grated orange rind (optional); 2 tbsp butter

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Connecticut Strawberry/Rhubarb Pie

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Prep Time 15

Cook Time 40

Total Time 1 30

Course Desserts, Fruits, Sweets, Vegetarian

Servings

Calories 395 kcal

Nutrition

Calories: 395 kcalCarbohydrates: 69 gProtein: 8 gFat: 19 gSaturated Fat: 11 gCholesterol: 11 mgSodium: 164 mgFiber: 8 gSugar: 50 gVitamin A: 4.3 IUCalcium: 53 mgIron: 8 mg

Ingredients

1 whole pie crust pastry for a double crust pie
2 cups fresh strawberries washed and hulled strawberries, halved
2 cups rhubarb washed, cut into 1-inch pieces
4 tablespoons flour
1-1/4 cups sugar
1/4 tsp nutmeg
1 tsp grated orange rind optional
2 tbsp butter

Instructions

Combine the strawberries and rhubarb in a bowl. Add flour, sugar, nutmeg, and orange rind (if used) to the bowl and blend together. Place in the piecrust and dot with butter.
Carefully put the top crust on and make deep slits in the crust so the steam can escape. Bake at 400° for 35 - 40 minutes, until the crust is golden brown.

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Keyword bake, featured, Pie

Connecticut Strawberry/Rhubarb Pie

Nutrition

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Instructions

Ingredients