Ingredients
- 1 recipe Pastry for Double-Crust Pie (see below)
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/2 of a 12-1/2-ounce can almond cake-and-pastry filling (not almond paste) (about 1/2 cup)
- 1 tablespoon lemon juice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 cups fresh or frozen sliced rhubarb
- 2-1/2 cups sliced fresh strawberries
- 1 tablespoon margarine or butter
- 1 slightly beaten egg white
- 2 tablespoons sliced almonds
Description
Almond Cake-and-pastry Filling (not Almond Paste) Adds A Pleasing Hint Of Nuttiness To This Strawberry-rhubarb Pie.
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