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Ingredientes
- Pastry for 9 inch double crust pie
- 1 c. minced rhubarb
- 2 c. minced, peeled apples
- 1 c. blackberries
- 1 c. raspberries
- 3/4 c. white sugar
- 4 tsp flour
- 4 tsp cornstarch
- 4 tsp butter
- 1 Tbsp. lemon juice
Direcciones
- Microwave rhubarb at high for 50 seconds or possibly till slightly softened.
- In large bowl, combine fruits. Combine sugar, flour and cornstarch. Toss with fruit to coat proportionately. Transfer to pie shell, dot with butter and sprinkle with lemon juice. Assemble as for any 2-crust pie.
- Bake at 425 degrees for 15 min, reduce heat to 350 and bake for 35 min or possibly till pastry is golden brown and filling bubbly
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 772g | |
| Calories 1194 | |
| Calories from Fat 247 | 21% |
| Total Fat 27.93g | 35% |
| Saturated Fat 12.43g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 345mg | 14% |
| Potassium 941mg | 27% |
| Total Carbs 234.97g | 63% |
| Dietary Fiber 19.8g | 66% |
| Sugars 180.76g | 121% |
| Protein 12.51g | 20% |
