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Strawberry Rhubarb Pie

Chef.at.Home's picture
Ingredients
  Pastry for a double crust 9 inch pie 1
  Chopped rhubarb 4 Cup (64 tbs)
  Sliced strawberries 2 Cup (32 tbs)
  Granulated sugar 1 1⁄3 Cup (21.33 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Cinnamon 1⁄4 Teaspoon
  Egg 1 , beaten
Directions

On lightly floured surface, roll out half of the pastry; fit into 9-inch (23 cm) pie plate.
Set aside.
In bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon; spoon into pie shells.
Brush pastry rim with some of the egg.
Roll out remaining pastry; using pastry wheel or knife, cut into 1-inch (2.5 cm) wide strips.
Gendy weave strips over pie to form lattice; trim and flute edge.
Brush lattice with egg.
Bake on baking sheet in 425°F (220°C) oven for 15 minutes.
Reduce heat to 375°F (190°C); bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened and crust golden.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Strawberry

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