Quick & Easy Strawberry Rhubarb Pie
Recipe: #20936
September 12, 2015
Categories: Desserts, Strawberry, Rhubarb, Native American, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, Halloween, July 4th, Labor Day, Mothers Day, New Years, Picnic, Potluck, Romantic Dinner, St Patricks Day Sunday Dinner, Thanksgiving, Valentine's Day, Wedding, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Kid's Lunches, Sugar, Pies, Kosher Dairy, more
"This is a quick and easy pie recipe I have been making for ages, it tastes awesome!"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (154.2 g)
- Calories 287
- Total Fat - 10.7 g
- Saturated Fat - 5.3 g
- Cholesterol - 20.3 mg
- Sodium - 70.3 mg
- Total Carbohydrate - 48.6 g
- Dietary Fiber - 3 g
- Sugars - 39.9 g
- Protein - 2 g
- Calcium - 47 mg
- Iron - 0.6 mg
- Vitamin C - 9.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place the berries and rhubarb in a large bowl and allow to thaw completely.
Step 2
Pour the thawed berries and rhubarb in a pot and stir in the sugar, butter, corn starch and cinnamon; bring to a boil and cook until thickened.
Step 3
Spoon half the mixture in a pie shell and sprinkle the oatmeal over this mixture, add the remaining berry mixture and top with pie shell.
Step 4
Make a few slits in the top pie shell and place the pie on a rimmed baking sheet. (this is to avoid the drippings from making a mess in the oven)
Step 5
Place in a preheated 375 degree Fahrenheit oven and cook for 45 minutes or until crust is cooked and golden.
Step 6
Enjoy!
Tips
No special items needed.
1 Reviews
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