Strawberry Rhubarb Pie Recipe
Summary
Ingredients
| Pastry for 9-inch (23 cm) double-crust pie | ||
| Rhubarb | 4 Cup (16 tbs), chopped | |
| Strawberries | 2 Cup (16 tbs), sliced | |
| Granulated Sugar | 1/3 Cup (16 tbs) | |
| Cornstarch | 1/4 Cup (16 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.
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.
Chef
