Directions:
- Blend sugar and flour and combine with rhubarb and berries and vanilla
- . Let sit at room temperature while you are preparing your pie pastry
- Line 9 or 10 inch pie pan ( I used 4 small ones ) with pastry, divide fruit mixture in pans
- Add some pats of butter over filling
- Place top crust ( vent deepley or use a lattice )
- Sprinkle with nutmeg
- Place pie on a baking sheet so filling does not bubble onto oven
- Bakle 400F for 30 to 35 minutes or until filling bubbles up
- Cool pie on rack.
- May be served when warm but chill when cold for thicker texture
- Of course vanilla ice cream is a wonderful accompaniement
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 443.09 Kcal (1855 kJ) | ||
| Calories from fat | 144.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.09g | 25% | |
|---|---|---|---|
| Cholesterol | 1.79mg | 1% | |
| Sodium | 556.38mg | 23% | |
| Potassium | 261.06mg | 6% | |
| Total Carbs | 70.75g | 24% | |
| Sugars | 33.2g | 133% | |
| Dietary Fiber | 5.27g | 21% | |
| Protein | 5.8g | 12% | |
| Vitamin C | 71mg | 118% | |
| Iron | 0.8mg | 4% | |
| Calcium | 109.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 187.88 Kcal (787 kJ) | ||
| Calories from fat | 61.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.82g | 25% | |
|---|---|---|---|
| Cholesterol | 0.76mg | 1% | |
| Sodium | 235.92mg | 23% | |
| Potassium | 110.7mg | 6% | |
| Total Carbs | 30g | 24% | |
| Sugars | 14.08g | 133% | |
| Dietary Fiber | 2.24g | 21% | |
| Protein | 2.46g | 12% | |
| Vitamin C | 30.1mg | 118% | |
| Iron | 0.3mg | 4% | |
| Calcium | 46.3mg | 11% | |
* 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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