SECRET STRAWBERRY AND RHUBARB PIE
Almond cake-and-pastry filling adds a pleasing hint of nuttiness.
1 recipe pastry for double-crust pie
2/3 cup sugar
1/4 cup cornstarch
1/2 of a 12-1/2 ounce can almond cake-and-pastry filling (not almond paste)(about 1/2 cup)
1 tablespoon lemon juice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 cups fresh or frozen sliced rhubarb
2-1/2 cups sliced fresh strawberries
1 tablespoon margarine or butter
1 slightly beaten egg white
2 tablespoons sliced almonds
Prepare pastry for double-crust pie. On a lightly floured surface roll out half the pastry to a 12-inch circle. Line a 9-inch pie plate with the pastry. In a large bowl stir together sugar, cornstarch, almond filling, lemon juice, nutmeg, and salt. Stir in rhubarb and strawberries. (If using frozen fruit, let mixture stand for about 30 minutes or until fruit is partially thawed, but still icy.)
Transfer mixture to pastry-lined pie plate. Trim pastry to edge of pie plate. Dot filling with margarine or butter. Roll out remaining pastry to a 12-inch circle. Cut slits in remaining pastry; place on filling and seal. Crimp edge. To prevent overbrowning, cover edge of pie with foil. Place pie plate on a baking sheet to catch any drips.
Bake in a 375 degree F. oven for 25 minutes for fresh fruit (50 minutes for frozen fruit). Remove foil. Bake for 25 to 30 minutes more or until top is golden. During the last 10 minutes of baking, quickly brush top with egg white and sprinkle with almonds. Cool on a wire rack.
Makes 8 servings.
Nutrition facts per serving: 461 calories, 22 g total fat, 5 g saturated fat, 4 mg cholesterol, 253 mg sodium, 62 g carbohydrate, 5 g fiber, 5 g protein, 1% vitamin A, 51% vitamin C, 4% calcium, 13% iron.
Click on Hearts to go "BACK"
COPYRIGHT MEREDITH CORPORATION. ALL RIGHTS RESERVED.