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Strawberry-Rhubarb Pie, Improved

17 faves
Nutrition per serving    (USDA % daily values)
CAL
264
FAT
49%
CHOL
32%
SOD
13%

Comments

Added more rhubarb and less strawberry. I also substituted the tapioca for cornstarch and worked perfectly. A total crowd-pleaser.
Mariana Abdala   •  18 Apr   •  Report
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Ingredients for 8 servings

1 recipe All Butter, Really Flaky Pie Dough

1 cup rhubarb, in 1/2-inch thick slices

3 1/2 cup strawberries, hulled and sliced if big, halved if tiny

1/2 cup granulated sugar

1/4 cup light brown sugar

1 tbsp lemon juice

1/4 tsp salt

1/4 cup quick-cooking tapioca

2 tbsp unsalted butter, cut into small pieces

1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

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