Recipe - Blueberry Rhubarb Pie

3 cup Blueberries; thawed if
frozen
1 One half cup Rhubarb; cut into One half inch
dice, thawed if frozen
1 1/3 cup Sugar
3 tablespoon All purpose flour
1/8 teaspoon Cinnamon
One half teaspoon Lemon zest; grated
1 Readymade pie crust
1 Egg yolk
1 tablespoon Water

Preheat oven to 400€F. Combine first 6 ingredients in a mixing bowl and mix
thoroughly. Transfer to a buttered deep 9 inch pie plate. Place pie crust
over top of pie plate. Pinch crust around edges to inside edge of pie
plate. Make a 2 inch cut in the center of crust. Combine egg yolk and water
in a small bowl. Whisk vigorously. Brush over top of crust. Bake 4045
minutes or until juices bubble around edges and crust is golden brown.

This recipe serves 6 people. Because this recipe is for a particular size
pan, it adjusts the number of servings only in multiples of 6.

Per serving: calories 372, fat 9.1g, 21% calories from fat, cholesterol
0mg, protein 3.1g, carbohydrates 72.1g, fiber 3.5g, sodium 250mg. sent
recipeLu 3/98
Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 13,
1998