Strawberry Rhubarb Pie

1. Toss all ingredients together& scrape into pie shell.

2. If covering the filling with pastry, moisten the edge of pie shell; cover with pastry top.

3. Trim, leaving 3/4 inch overhang; fold overhang under pastry rim.

4. Seal& flute edge.

5. Whish the yolk of 1 egg with 1 tbsp water& brush over pastry.

6. Sprinkle with sugar& cut 4 steam vents in the centre.

7. OR cover filling with a lattice of pastry strips.

8. OR cover filling with the crumble mixture from recipe#91390.

9. Place a foil-lined baking sheet (to catch drips) on the bottom rack of a preheated 425F oven.

10. Place pie on rack above& bake for 20 minutes.

11. Reduce heat to 350F& bake until golden with filling bubbling, about 55 to 70 minutes, shielding the edges with foil if browning too quickly.

12. Let cool completely on rack.

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Nutrient	Quantity
Total fats	6.88 g
Protein	16.4388 g
Carbohydrates	105.5104 g
Energy	519.56 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1976 g
Water	913.7448 g
Aspartic acid	0.453 g
Calcium, Ca	548.92 mg
Lutein + zeaxanthin	908.64 g
Fiber, total dietary	30.984 g
Carotene, beta	318.96 g
Niacin	2.6374 mg
Vitamin A, RAE	27.44 g
Arginine	0.0851 g
Riboflavin	0.2133 mg
Tocopherol, beta	0.0304 mg
Glutamic acid	0.2979 g
Sodium, Na	963.76 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0079 g
Total lipid (fat)	6.88 g
Manganese, Mn	2.1299 mg
Fructose	7.4176 g
Proline	0.0608 g
Fatty acids, total saturated 16:0	0.261 g
Sucrose	1.4288 g
Choline, total	47.096 mg
Sugars, total	46.2336 g
Serine	0.076 g
Fatty acids, total saturated 18:0	0.0286 g
Vitamin B-6	0.26 mg
Selenium, Se	6.584 g
Ash	9.4748 g
Fatty acids, total saturated 18:1 undifferentiated	0.3083 g
Pantothenic acid	0.7948 mg
Phenylalanine	0.0578 g
Copper, Cu	0.2484 mg
Betaine	0.608 mg
Thiamin	0.1706 mg
Methionine	0.0061 g
Iron, Fe	5.206 mg
Carbohydrate, by difference	105.5104 g
Phosphorus, P	141.28 mg
Folate, total	107.12 g
Tocopherol, gamma	0.2432 mg
Alanine	0.1003 g
Cholesterol	10.4 mg
Valine	0.0578 g
Fatty acids, total saturated 18:2 undifferentiated	0.7567 g
Glycine	0.079 g
Glucose (dextrose)	6.0496 g
Fatty acids, total saturated 14:0	0.0049 g
Zinc, Zn	0.9136 mg
Isoleucine	0.0486 g
Tocopherol, delta	0.0304 mg
Fatty acids, total polyunsaturated	0.9543 g
Leucine	0.1034 g
Tocotrienol, alpha	0.0304 mg
Vitamin A, IU	534.24 IU
Folate, DFE	107.12 g
Tryptophan	0.0243 g
Vitamin C, total ascorbic acid	217.792 mg
Phytosterols	36.48 mg
Starch	0.1216 g
Tyrosine	0.0669 g
Vitamin K (phylloquinone)	149.672 g
Fatty acids, total saturated	1.3052 g
Histidine	0.0365 g
Fatty acids, total monounsaturated	0.321 g
Threonine	0.0608 g
Folate, food	107.12 g
Vitamin E (alpha-tocopherol)	2.1992 mg
Magnesium, Mg	98.08 mg
Lysine	0.079 g
Potassium, K	1870.56 mg
Cystine	0.0182 g
Fluoride, F	13.376 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 cup	319.8	60.008	4.992
strawberry	2 cups	97.28	23.3472	0.912
purpose flour	0.5 cup	0	0	0
rhubarb	4 cups	102.48	22.1552	0.976