Name: Almond, Strawberry & Rhubarb Pie
Yield: 4 servings
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

Servings: 4 persons

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

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 425u00b0 for 20 minutes. Reduce heat to 375u00b0; 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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Almond, Strawberry & Rhubarb Pie

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