Strawberry Rhubarb Pie
If you love the look of a lattice top pie, but you don't know how to make one, here's a link to the method I use. It's really simple once you learn how to do it! annies-eats.com/...lattice-pie-crust
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- pastry for double crust pie
- 3 c
- rhubarb, sliced
- 3 c
- fresh medium strawberries, halved
- 1 c
- 1/2 c
- brown sugar
- 3 Tbsp
- fresh lemon juice
- 1/2 tsp
- fresh lemon zest
- 3 Tbsp
- unsalted butter, small dice
- 5 Tbsp
- minute tapioca
- egg yolk
- 1 tsp
1Preheat oven to 400 degrees F.
2On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate.
3Stir together rhubarb, strawberries, sugars, lemon juice and zest, salt and tapioca in a large bowl. When well mixed, evenly fill the bottom pie crust and dot with the bits of unsalted butter.
4Roll the second half of the pie dough into another circle and cut into strips to make a lattice crust. For a 9 inch pie, I use 14 strips. Here is a video which shows how to make a lattice crust - it's easy to do! saveur.com/...a-Lattice-Top-for-Pies
Put the pie on a cookie sheet that has been covered with some foil - this pie usually bubbles over so save yourself some oven clean-up!
5Make an egg wash by beating together the egg yolk and water. Use a pastry brush and gently brush the top crust of the buy. (This will give the pie a golden brown crust as it bakes.) If you like, sprinkle some coarse sugar crystals on the top as well.
6Bake for 20 minutes at 400 degrees F, then lower the oven temperature to 350 degrees F and bake 30-45 minutes more until the crust is beautifully golden and the filling is vigorously bubbling.
7As the pie cools the filling really thickens up and makes for easier and neater serving. If you can't make yourself wait that long (or you just love warm pie) - get the bowls out and the pure vanilla bean ice cream too!