Mulberry Rhubarb Pie
Recipe: #16912
January 22, 2015
Categories: Desserts, Fruit, Vegetables, Rhubarb, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Entertaining, Fall/Autumn, Oven Bake, Vegetarian, Pies, Kosher Dairy more
"From Dodge County Extension, a two-crust pie."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (116.6 g)
- Calories 238.5
- Total Fat - 4.9 g
- Saturated Fat - 2.7 g
- Cholesterol - 25.6 mg
- Sodium - 661 mg
- Total Carbohydrate - 45.1 g
- Dietary Fiber - 1.3 g
- Sugars - 38.2 g
- Protein - 5.5 g
- Calcium - 6.6 mg
- Iron - 0.5 mg
- Vitamin C - 4.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine mulberries and rhubarb in a bowl.
Step 2
In another bowl, combine sugar, flour, and salt.
Step 3
Sprinkle about 1/3 of flour mixture on bottom of pastry lined 9-inch pie pan.
Step 4
Turn mulberry mixture into pie pan. Add remaining sugar mixture on top. Dot with butter.
Step 5
Adjust top crust; cut steam vents; flute edges.
Step 6
Bake in hot oven, with pan under to catch spills, at 425 degrees Fahrenheit for 40 to 50 minutes or until crust is browned and juices bubble in vents.
Tips & Variations
No special items needed.
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