Almond, Strawberry & Rhubarb Pie |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Every bite of this delicious pie bursts with fresh spring flavor. The filling's subtle almond taste sets it apart from other strawberry-rhubarb pies.Patricia Kile, Elizabethtown, Pennsylvania Ingredients:
2/3 cup sugar |
1/2 cup almond cake and pastry filling |
1/4 cup cornstarch |
1 tablespoon lemon juice |
1/2 teaspoon ground nutmeg |
1/4 teaspoon salt |
3 cups sliced fresh or frozen rhubarb |
2-1/2 cups sliced fresh or frozen strawberries |
1 package (15 ounces) refrigerated pie pastry |
1 tablespoon butter |
1 egg white, beaten |
2 tablespoons sliced almonds |
Directions:
1. In a large bowl, combine the first six ingredients; stir in rhubarb and strawberries.
2. On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate. Fill with fruit mixture and dot with butter. Top with remaining pastry. Trim, seal and flute edges. Cut slits in the top; brush with egg white and sprinkle with almonds.
3. Bake at 425° for 20 minutes. Reduce heat to 375°; bake 35-45 minutes longer until crust is golden brown and filling is bubbly. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 8 servings.
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