Mulberry Rhubarb Pie
Recipe: #16912
January 22, 2015
Categories: Desserts, Rhubarb, Oven Bake, Vegetarian, Pies, Kosher Dairy, more
"From Dodge County Extension, a two-crust pie."
Original is 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
No special items needed.
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