here you go STRAWBERRY-RHUBARB PIE
MAKES ONE 9-INCH PIE Keep in mind that the crumb topping may also be replaced with a full or lattice crust. 1 9-inch pie shell (use favorite piecrust recipe.) 2 cups 1" thick rhubarb slices 2 cups strawberries, halved if needed 1 cup sugar 4 tablespoons all purpose flour 1/2 teaspoon lemon 1 teaspoon salt Crumb Topping (below) Preheat oven to 425 F. Combine the rhubarb, strawberries, sugar, flour, lemon and salt. Turn into unbaked pie shell. Bake for 30 minutes. Sprinkle crumbs on top. Bake for 15 minutes more or until crumbs are brown and pie is bubbly. Cool on rack. CRUMB TOPPING 1 cup all purpose flour 1/2 cup sugar 1/4 cup butter, softened Combine ingredients; mix with hands until large crumbs form. Note: Rhubarb is tart. Depending on your taste, you might want to add more sugar. (From Weekend Recipes (Lynn)) ~To get something you never had, you have to do something you never did. -Sugar ----- Original Message ----- From: [email protected] To: [email protected] Sent: Friday, June 11, 2010 1:39 PM Subject: Re: [RecipesAndMore] Dr. Wild's Blueberry Pie do you guys have good strawberry rubarb Pie recipe? In a message dated 6/6/2010 4:11:58 P.M. Pacific Daylight Time, [email protected] writes: Dr. Wild’s Blueberry Pie 8 servings Blueberries have been touted as the food with the most antioxidant potential. Their power comes from their anthocyanins, which give them their color, and loads of vitamin C. This delightful pie is loaded with these dark-blue gems. The cooked and cooled filling is poured into a 9-inch baked pie crust. Ingredients: 1 1/2 pounds fresh or frozen blueberries 1/2 cup light brown sugar Juice of 1/2 fresh lemon 1 tsp cinnamon 2 tbsp cornstarch or arrowroot powder 2 tbsp cold water 1 baked Easy Pie Crust (see My Optimum Health Plan for recipe) Instructions: 1. Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes. 2. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes. 3. Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool. 4. Spoon mixture into pie crust and refrigerate for at least 2 hours before serving. Nutritional Information: Per serving: 163 calories 2 g total fat (0 g sat) 0 mg cholesterol 36 g carbohydrate 2 g protein 3 g fiber -Recipe reprinted with permission of DrWeil.com. ~To get something you never had, you have to do something you never did. -Sugar -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
