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Almond, Strawberry & Rhubarb Pie Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling YIELD:8 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

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.

Nutritional Facts

1 piece equals 427 calories, 18 g fat (7 g saturated fat), 14 mg cholesterol, 313 mg sodium, 64 g carbohydrate, 2 g fiber, 4 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.