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Ingredientes
- Â Â pastry for 9" two-crust pie (see
- 1 c. sugar 1 to 1-1/4 c.
- 1/3 c. all-purpose flour
- 1/4 tsp salt
- 4 med pears peeled and diced
- 1 x 1" piece rhubarb
- 2 Tbsp. butter or possibly margarine
Direcciones
- Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and salt in large bowl. Toss with pears and rhubarb. Turn into pastry-lined pie plate.
- Dot with margarine. Cover with top crust; seal and flute. Cover edge with 2-3" strip of aluminum foil to prevent excessive browning; remove foil during last 15 min of baking. Bake 40-50 min or possibly till crust is brown and juice begins to bubble through slits in crust. Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 8 servings | |
| Calories 209 | |
| Calories from Fat 38 | 18% |
| Total Fat 4.35g | 5% |
| Saturated Fat 2.16g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 123mg | 5% |
| Potassium 113mg | 3% |
| Total Carbs 42.96g | 11% |
| Dietary Fiber 2.7g | 9% |
| Sugars 32.89g | 22% |
| Protein 1.69g | 3% |
