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  Home > Other Recipes > Desserts > Pies & Tarts
    Pies & Tarts
Apple Cranberry Streusel Pie
Apple Pie
Apple Streusel Pie
Banana Cream Pie
Banana Pineapple Tropical Pie
Blueberry Pie
Chocolate Cream Pie
Coconut Custard Pie
Country Peach Tart
Fluffy Refrigerator Double Chocolate Pie
Fresh Strawberry Cream Pie
Lemon Meringue Pie
Nectarine and Berry Tart
Pecan Praline Sweet Potato Pie
Pumpkin Pie
Rhubarb-Strawberry Pie
Strawberry Almond Chiffon Pie
Summer Fruit Tart
Sweet Potato Pie
Rhubarb-Strawberry Pie

A delicious sweet-tart filling combines fresh or frozen rhubarb with sliced fresh apples and a hint of lemon juice. The fruit mixture is topped with oats, nuts and raisins before baking.

Ingredients

Pastry for single-crust 9-inch pie
3 cups 1-inch rhubarb pieces or 1 package (16 ounces) frozen unsweetened rhubarb, thawed, undrained
3/4 cup water
1/4 cup all-purpose flour
3 tablespoons cornstarch
2 tablespoons lemon juice
3 cups sliced strawberries
1-2/3 cups Equal® Spoonful*
1/4 teaspoon ground nutmeg

* May substitute 40 packets Equal sweetener

Preparation

  • Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 375° F oven 10 to 12 minutes or until pastry is golden. Cool on wire rack.
  • Cook rhubarb in large covered saucepan over medium heat 5 minutes or until rhubarb releases liquid. Combine water, flour, cornstarch and lemon juice. Stir into rhubarb. Heat to boiling. Reduce heat and simmer, uncovered, 3 to 5 minutes or until mixture is thickened and rhubarb is almost tender, stirring frequently. Stir in strawberries. Cook 2 to 3 minutes longer.
  • Stir Equal® and nutmeg into fruit mixture. Spoon into baked crust. Bake in 350° F oven 40 to 45 minutes or until bubbly. Cover edge of crust with aluminum foil if browning too quickly. Cool on wire rack. Serve warm.

Makes  8 servings

 

Nutritional Information
per serving

Calories 175
Protein 2 g
Carbohydrates 26 g
Fat 5 g
Cholesterol 5 mg
Sodium 151 mg
Food Exchange:  1 starch, 1 fruit, 1 fat

 
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