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Strawberry Rhubarb Pie

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Slice g Total Servings:

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories

Fat / Lipides
 g
0%
Saturated / Saturé
 g
%
+ Trans / Trans
0g
Cholesterol / Cholestérol
 mg
%
Sodium / Sodium
 mg
%
Carbohydrate / Glucides
 g
%
Fibre / Fibres
g
%
Sugars / Sucres
 g
Protein / Protéines
 g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
Per  Slice g Total Servings:

Amount Per Serving
Calories
Calories from Fat

% Daily Value *
Total Fat
 g
0%
Saturated Fat
 g
%
+ Trans
0g
Cholesterol
 mg
%
Sodium
 mg
0%
Total Carbohydrates
 g
%
Fiber
 g
%
Sugars
 g
Protein
 g

Vitamin A 0% • Vitamin C 0%
Calcium % • Iron 0%
Thiamine % • Riboflavin %
Niacin 0% • Folate %
* Based on a 2000 calorie diet


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Prep time

20 mins

Cook time

55 mins

Total time

195 mins

Ingredients 

3 cups fresh rhubarb - cut into ¼” pieces (411 g)
454 g fresh strawberries - sliced
⅓ cup Kinnikinnick All Purpose Flour Blend (68 g)
1 cup granulated sugar (216 g)
2 tbsp water (28 g)
2 packages Kinnikinnick 9” Pie Crust (780 g)
Optional: 2 tbsp granulated sugar - for top of pie (30 g) 

Directions

Filling

  1. In a medium size pot combine fruit, sugar and Kinnikinnick All Purpose Flour Blend. Cook over medium heat until mixture begins to boil.
  2. Reduce heat to simmer and continue cooking for 10 minutes (mixture will begin to thicken slightly).
  3. Remove from heat and cool mixture in the refrigerator for 1 hour.

Pie Crust

  1. To thaw pie crusts for tops - remove from freezer and invert two crusts on a piece of parchment paper. Remove foil container and let thaw for 1 hour. Roll out thawed pie crusts slightly on parchment paper.
  2. To thaw pie crusts for bases - remove from freezer and let thaw in foil container for 30 minutes. Prick thawed pie crusts with a fork to avoid air pockets.

Assembly

  1. Preheat oven to 375°F (190°C).
  2. Fill two 9” Kinnikinnick Pie Crusts bases with cooled strawberry rhubarb filling.
  3. Moisten edges of filled pies with water.
  4. Top filled pies with slightly rolled out Kinnikinnick Pie Crusts. Flute edges by pressing both top and bottom layers of pie crusts together.
  5. Vent top of pie crusts with 3 slits or a design in center.
  6. Using a pastry brush, moisten top crusts with water.
  7. Sprinkle with 2 tablespoons granulated sugar.
  8. Bake in preheated oven for 45 minutes. Remove from oven and let cool for 30 minutes at room temperature.
  9. Finish cooling in the refrigerator to allow filling to set (2 - 4 hours).

Yields 2 pies


Tips & Variations

  • For a different pie topper, try using Kinnikinnick Graham Crumbs.


 

Stock up your pantry


Pie Crusts

Weight: 390g/ 13.75oz
Qty/Pkg: 2

Read More

All Purpose Flour Blend

Customers say it's the best gluten-free flour you can find. Use as one-to-one replacement for regular flour in your favourite recipes for bread, desserts, sweets & savoury. Keep your old cookbooks. VEGAN. OUT OF STOCK
Weight: 454g/ 16oz
Qty/Pkg: By Wt.

Read More

Graham Style Cracker Crumbs

You'd never know these Graham Crumbs are not only gluten-free but free from Top allergens & vegan too. Keep a box in the pantry. Perfect for pie crusts, cheesecakes or topping for ice-cream & desserts.
Weight: 300g/ 10.5oz
Qty/Pkg: By Wt.

Read More

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Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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