MM: Strawberry Rhubarb Pie
---------- Recipe via Meal-Master (tm) v8.05
Title: Strawberry Rhubarb Pie
Categories: Diabetic, Desserts, Pies
Yield: 8 Servings
2 c Rhubarb; sliced
1/2 c Juice, grape
2 tb Cornstarch
1 ts Cinnamon, ground
1/4 ts Nutmeg, ground
1/4 ts Salt
1 pt Strawberries; sliced
1/2 c Fruit spread, strawberry
1 c Rhubarb; sliced
2 Pie crust
1/4 c Fruit spread, strawberry
1 Egg yolks
1 tb Cream, sour
Rhubarb can be fresh or frozen. Use fresh
strawberries. stand 10 minutes.
Preheat oven to 450. Combine rhubarb and grape juice
in medium saucepan. Bring to boil over medium heat.
Reduce heat to low. Simmer, uncovered, until rhubarb
is tender, 8-10 minutes for fresh or
5 minutes for frozen; drain.
Combine cornstarch, cinnamon, nutmeg, and salt in
medium bowl; mix well. Add strawberries; toss to coat.
Stir in cooked rhubarb and fruit spread. Stir in
uncooked rhubarb.
Roll out 1 pie crust to 11" circle and line 9" pie
plate with it. Trim pastry and flute edges, sealing to
edge of pie plate. Fill shell with fruit mixture and
dot with fruit spread. Roll out remaining pastry to
10" circle. Cut into 1/2" strips. Form into lattice
design over fruit. Combine egg yolk and sour cream
until well-blended. Brush over pastry. Bake 10 minutes.
Reduce oven to 350. Continue baking 30 minutes, until
pastry is golden brown and filling is hot and bubbly.
Pie may be covered loosely with foil during last 30
minutes of baking to prevent overbrowning.
Cool on wire rack. Serve warm or at room temperature.
Nutrition information per slice: 355 calories, 3 gm
protein, 51 gm carbohydrate, 16 gm fat, 40% of
calories from fat, 42 mg cholesterol, 283 mg sodium,
1-1/2 diabetic starch/bread exchange, 3 diabetic fat
exchange, 1-3/4 diabetic fruit exchange.
Source: "Sugar-Free Desserts," the December 1992 issue
of _Favorite All-Time Recipes_ magazine MM by Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005
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