Directions:
- Preheat oven to 425F.
- Make and roll out pastry according to instructions, fitting half into a 9 pie pan.
- Combine the tapioca flour and sugar and sprinkle over strawberries and rhubarb. Let stand 5 minutes.
- Layer banana slices evenly on the bottom pastry crust.
- Pour the strawberry-rhubarb mixture over the bananas and smooth to an even layer.
- Roll out and cut remaining pastry into strips.
- Form a lattice-work pattern overtop of the filling and crimp the edges with a fork to seal. Brush lattice with egg wash if desired.
- Bake pie (on a sheet tray to catch drips) on the bottom rack of the oven for 20 minutes, then reduce heat to 350F and cook for another 45 minutes. Until browned and bubbling.
- Allow to cool thoroughly before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 214.14 Kcal (897 kJ) | ||
| Calories from fat | 101.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.33g | 17% | |
|---|---|---|---|
| Cholesterol | 13.42mg | 4% | |
| Sodium | 259.96mg | 11% | |
| Potassium | 217.57mg | 5% | |
| Total Carbs | 26.57g | 9% | |
| Sugars | 7.11g | 28% | |
| Dietary Fiber | 2.85g | 11% | |
| Protein | 2.63g | 5% | |
| Vitamin C | 22mg | 37% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 66.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 173.47 Kcal (726 kJ) | ||
| Calories from fat | 82.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.18g | 17% | |
|---|---|---|---|
| Cholesterol | 10.87mg | 4% | |
| Sodium | 210.59mg | 11% | |
| Potassium | 176.26mg | 5% | |
| Total Carbs | 21.52g | 9% | |
| Sugars | 5.76g | 28% | |
| Dietary Fiber | 2.31g | 11% | |
| Protein | 2.13g | 5% | |
| Vitamin C | 17.9mg | 37% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 6% | |
| Calcium | 54.1mg | 7% | |
* 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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