Strawberry Rhubarb Cream Pie

Name: Strawberry Rhubarb Cream Pie
Total time: 60 min
Yield: 10 Servings
Ingredients: 🧂 1 ½ cups white sugar; 🌾 ¼ cup all-purpose flour; ¾ teaspoon ground nutmeg; 🥚 3 eggs, beaten; 4 cups chopped rhubarb; 🍓 3 cups halved fresh strawberries; 1 recipe pastry for a 9 inch double crust pie; 🥚 1 egg white

Cost $15, save $10

Source: Recommended by CookPal

60 Min
10 Servings
$15

Strawberry Rhubarb Cream Pie

Cost $15, save $10

Source: Recommended by CookPal

60 Min
10 Servings
$15

INGREDIENTS

Filling
- 🧂 1 ½ cups white sugar
- 🌾 ¼ cup all-purpose flour
- ¾ teaspoon ground nutmeg
- 🥚 3 eggs, beaten
- 4 cups chopped rhubarb
- 🍓 3 cups halved fresh strawberries
Crust
- 1 recipe pastry for a 9 inch double crust pie
- 🥚 1 egg white

STEPS

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Fold in rhubarb making sure to coat well, then do the same with the strawberries.

Pour mixture into pie crust. Place second crust on top being sure to cut slits into it to vent steam. Brush egg white on top crust.

Bake for 50 to 60 minutes in the preheated oven, until rhubarb is tender, and crust is golden.

NUTRIENTS

Per 1 serving

🔥

314

Calories

4
Protein
60
Carbs
8
Fats

💡 For a flakier crust, chill your pastry dough before rolling it out.To prevent the edges of the crust from burning, cover them with a strip of aluminum foil halfway through the baking process.Let the pie cool completely before slicing to ensure the filling sets properly.