Rhubarb and Strawberry Pie with Pastry Hearts
2015-04-12 19:34:42
Nutrition Facts
Serving Size
1169g
Amount Per Serving
Calories 4019
Calories from Fat 2152
% Daily Value *
Total Fat 245g
377%
Saturated Fat 153g
767%
Trans Fat 10g
Polyunsaturated Fat 11g
Monounsaturated Fat 63g
Cholesterol 641mg
214%
Sodium 1817mg
76%
Total Carbohydrates 439g
146%
Dietary Fiber 12g
49%
Sugars 219g
Protein 31g
Vitamin A
152%
Vitamin C
280%
Calcium
17%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Pastry
- 2 cups flour
- 1/2 tsp salt
- 1 tsp grated orange rind
- 1 1/4 cups butter
- Unsalted chilled
- 1/3 cup ice water
Filling
- 1 cup sugar
- 1/4 tsp salt
- 2 tsp corn starch
- 2 tbsp minute tapioca
- 1/4 cup orange juice
- 1 1/2 cups sliced strawberries
- 1 tbsp butter
Instructions
- Combine the flour, salt and orange rind in a large bowl.
- Cut the butter into the dry ingredients until it looks like oatmeal.
- Sprinkle on the water while stirring and pressing to form dough.
- Shape into 2 balls.
- Flatten, wrap and chill.
- In a large bowl, blend together sugar, salt, corn starch, tapioca and nutmeg.
- Prepare the rhubarb, orange juice and strawberries and reserve.
- Roll out 1/2 the dough and line a 10 inch pie plate.
- Trim the pastry about 1/2 inch from rim and turn under and flute.
- Roll out the remaining dough and cut out 2 dozen 2 1/2 inch hearts.
- Toss the rhubarb in the sugar mixture, add the orange juice and spoon evenly into the lined pie plate. Scatter on the strawberries and dot with butter.
- Place the hearts randomly over the top.
- Bake at 450F for 10 min, then 350F for 35 minutes.
- Cool on a rack and serve with ice cream.
Recipes https://recipes.rebeccahussman.com/