Recipe Details
Ingredients
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2 (14.1 ounce) packagesrefrigerated pie crusts
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2cupschopped rhubarb
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1 ½cupswhite sugar, divided
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1/2cupwater, or as needed
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¼cupcornstarch
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2tablespoonslemon juice
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4cupsfresh serviceberries
Cooking Directions
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Preheat the oven to 400 degrees F (200 degrees C). Press a pie crust into the bottom and up the sides of each of two 8-inch pie plates.
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Combine rhubarb and 1/2 cup of sugar in a microwave-safe bowl. Microwave on high until rhubarb is soft and juice is pooling in the bottom of the bowl, 4 to 5 minutes. Drain juice into a measuring cup and add enough water to make 2 cups. Add cornstarch and stir to dissolve.
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Pour 2 cups rhubarb liquid into a saucepan; add remaining 1 cup sugar and lemon juice. Add serviceberries and rhubarb; cook over medium-high heat until thick and bubbling, about 5 minutes. Pour into two pie crusts. Top with remaining crusts and cut holes in the top to vent steam. Pinch the edges together to seal.
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Bake in the preheated oven for 15 minutes, then reduce the temperature to 350 degrees F (175 degrees C). Bake until crust is golden brown and filling is bubbling, about 30 more minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe16 | |
Calories357 | |
% Daily Value * | |
Total Fat 14g |
18% |
Saturated Fat 5g |
23% |
Cholesterol 0mg |
0% |
Sodium 234mg |
10% |
Total Carbohydrate 55g |
20% |
Dietary Fiber 3g |
10% |
Total Sugars 25g |
|
Protein 4g |
7% |
Vitamin C 5mg |
6% |
Calcium 26mg |
2% |
Iron 2mg |
9% |
Potassium 131mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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