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Rhubarb and Strawberry Cheese Pie
Ingredients:
1 (9") unbaked pie shell
1 c. sugar
2 Tbs. flour
2 eggs
1/4 tsp. salt
3 Tbs. cornstarch
1/2 tsp. almond extract
4 oz. cream cheese, softened
3 c. fresh rhubarb, sliced
1 c. fresh strawberries, sliced
Crumb Topping:
1/2 c. brown sugar
1/4 c. flour
2 Tbs. butter
1/2 c. chopped pecans
1 (9") unbaked pie shell
1 c. sugar
2 Tbs. flour
2 eggs
1/4 tsp. salt
3 Tbs. cornstarch
1/2 tsp. almond extract
4 oz. cream cheese, softened
3 c. fresh rhubarb, sliced
1 c. fresh strawberries, sliced
Crumb Topping:
1/2 c. brown sugar
1/4 c. flour
2 Tbs. butter
1/2 c. chopped pecans
Directions:
To make crumb topping: Mix brown sugar, flour, butter and pecans together until crumbly, and set aside.
To make pie: Preheat oven to 425 degrees. Cream together sugar, butter and eggs, stirring for 2 minutes. Add salt, cornstarch, almond extract and cream cheese. Blend just until smooth. Fold in rhubarb and strawberries.
Pour mixture into pie shell that has been preheated for 5 minutes. Cover to edges with crumb topping mixture. Bake at 425 for 15 minutes, then reduce temperature to 375 and bake for 40-45 minutes. Remove from oven and let cool. Refrigerate.
Makes 6-8 Servings
To make crumb topping: Mix brown sugar, flour, butter and pecans together until crumbly, and set aside.
To make pie: Preheat oven to 425 degrees. Cream together sugar, butter and eggs, stirring for 2 minutes. Add salt, cornstarch, almond extract and cream cheese. Blend just until smooth. Fold in rhubarb and strawberries.
Pour mixture into pie shell that has been preheated for 5 minutes. Cover to edges with crumb topping mixture. Bake at 425 for 15 minutes, then reduce temperature to 375 and bake for 40-45 minutes. Remove from oven and let cool. Refrigerate.
Makes 6-8 Servings