Ingredients
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1 (15 ounce) package frozen prepared pie crusts, thawed
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3 tablespoons all-purpose flour
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1 cup white sugar
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1 egg, beaten
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1 cup raspberries
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4 cups chopped fresh rhubarb
Directions
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Preheat the oven to 425 degrees F (220 degrees C). Press one pie crust into a 9-inch deep dish pie pan.
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In a medium bowl, stir together the flour and sugar. Mix in the egg, and raspberries. Stir in the rhubarb so it is evenly coated. Transfer to the prepared pie crust. Top with the other crust, and crimp around the edges to seal. Make a few slits in the top crust with a small knife to vent steam.
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Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and bake for another 35 minutes, or until rhubarb is tender, and juices are thick.
Nutrition Facts (per serving)
377 | Calories |
16g | Fat |
55g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 377 | |
% Daily Value * | |
Total Fat 16g | 21% |
Saturated Fat 3g | 13% |
Cholesterol 23mg | 8% |
Sodium 314mg | 14% |
Total Carbohydrate 55g | 20% |
Dietary Fiber 3g | 10% |
Total Sugars 26g | |
Protein 4g | 8% |
Vitamin C 9mg | 10% |
Calcium 69mg | 5% |
Iron 1mg | 4% |
Potassium 263mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.