Strawberry Rhubarb Pie

== Ingredients ==
* 2 cups rhubarb, sliced (rhubarb can be fresh or frozen)
* ½ cup grape juice
* 2 tbsp cornstarch
* 1 tsp cinnamon, ground
* ¼ tsp nutmeg, ground
* ¼ tsp salt
* 1 pint strawberries, sliced (use fresh strawberries)
* ½ cup strawberry fruit spread
* 1 cup rhubarb, sliced
* 2 pie crusts
* ¼ cup strawberry fruit spread
* 1 egg yolks
* 1 tbsp sour cream
== Directions ==
# Stand 10 minutes.
# Preheat oven to 450°F.
# Combine rhubarb and grape juice in medium saucepan.
# Bring to boil over medium heat.
# Reduce heat to low.
# Simmer, uncovered, until rhubarb is tender, 8–10 minutes for fresh or 5 minutes for frozen; drain.
# Combine cornstarch, cinnamon, nutmeg, and salt in medium bowl; mix well.
# Add strawberries; toss to coat.
# Stir in cooked rhubarb and fruit spread.
# Stir in uncooked rhubarb.
# Roll out 1 pie crust to 11" circle and line 9" pie plate with it.
# Trim pastry and flute edges, sealing to edge of pie plate.
# Fill shell with fruit mixture and dot with fruit spread.
# Roll out remaining pastry to 10" circle.
# Cut into ½" strips.
# Form into lattice design over fruit.
# Combine egg yolk and sour cream until well-blended.
# Brush over pastry.
# Bake 10 minutes.
# Reduce oven to 350°F.
# Continue baking 30 minutes, until pastry is golden brown and filling is hot and bubbly.
# Pie may be covered loosely with foil during last 30 minutes of baking to prevent overbrowning.
# Cool on wire rack.
# Serve warm or at room temperature.
== Nutritional information ==
Per slice: 355 calories, 3 gm protein, 51 gm carbohydrate, 16 gm fat, 40% of calories from fat, 42 mg cholesterol, 283 mg sodium, 1½ diabetic starch/bread exchange, 3 diabetic fat exchange, 1¾ diabetic fruit exchange.
Category:Diabetic friendly Recipes
Category:Pie Recipes