Ginger-Lime Rhubarb Pie - Kraft Recipes Top
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Ginger-Lime Rhubarb Pie

Prep Time
30
min.
Total Time
1
hr.
20
min.
Servings

10 servings

Bring this blue ribbon Ginger-Lime Rhubarb Pie to your next gathering. Choose to go with a lattice or traditional crust on your Ginger-Lime Rhubarb Pie.

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What You Need

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Make It

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  • Heat oven to 425°F.
  • Combine first 6 ingredients. Let stand 15 min.
  • Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.
  • Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

Special Extra

Garnish with small dollops of thawed COOL WHIP.

How to Make a Lattice-Top Pie Crust

Prepare and fill bottom crust as directed. Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or sharp knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross strip is added. Fold trimmed edge of bottom crust over ends of strips. Seal and flute edge. Bake as directed.

Special Extra

Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.

Servings

  • 10 servings

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 300
Total fat 11g
Saturated fat 4.5g
Cholesterol 5mg
Sodium 180mg
Carbohydrate 50g
Dietary fiber 2g
Sugars 27g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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