Directions:
- Preheat oven to 425.
- Roll and place pie crust in pan. Repair any splits in crusts. Paint with egg white. Bake for ~10 minutes. Remove from oven and let cool.
- Combine fruits and rhubarb in large bowl. Add flour, sugar, vanilla and nutmeg. Fold gently to coat. Add beaten egg mixture and continue to fold. Add fruit mixture to pie crust(s). Set aside.
- In small bowl combine flour, rolled oats and brown sugar and mix together. Add butter and cut-in. Drizzle oil over mix and fold to combine. Spoon onto pie filling.
- Bake in preheated 425F over for 10 minutes. Reduce heat to 350F and continue baking for 45 to 50 minutes, or until filling is bubbly and crust is browned. Cool on wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1293.66 Kcal (5416 kJ) | ||
| Calories from fat | 464.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.61g | 79% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 1323.96mg | 55% | |
| Potassium | 611.85mg | 13% | |
| Total Carbs | 195.05g | 65% | |
| Sugars | 93.59g | 374% | |
| Dietary Fiber | 16.77g | 67% | |
| Protein | 20.45g | 41% | |
| Vitamin C | 65mg | 108% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 12mg | 67% | |
| Calcium | 478.1mg | 48% | |
| Amount Per 100 g | |||
| Calories | 213.09 Kcal (892 kJ) | ||
| Calories from fat | 76.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.5g | 79% | |
|---|---|---|---|
| Cholesterol | 2.51mg | 5% | |
| Sodium | 218.08mg | 55% | |
| Potassium | 100.78mg | 13% | |
| Total Carbs | 32.13g | 65% | |
| Sugars | 15.42g | 374% | |
| Dietary Fiber | 2.76g | 67% | |
| Protein | 3.37g | 41% | |
| Vitamin C | 10.7mg | 108% | |
| Iron | 2mg | 67% | |
| Calcium | 78.7mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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