Ingredients
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4
-
2
-
1 1/3
-
1/4
-
1
-
1/4
-
-
1
-
-
-
-
-
-
-
Directions
Strawberry Rhubarb Pie,An excellent pie to make when strawberries and rhubarb are at their peak. This delicious fruit-filled pie is a recipe from Canadian Living magazine, May 1993. You can substitute a plain top crust instead of the lattice top if you like; brush with the egg glaze and cut steam vents. Tip: Keep a clear plastic quilt ruler with your baking and cooking supplies to measure pastry strips for lattice pies, to measure squares or strips of dough, pastry, or pasta, or as a guide for cutting squares evenly.,Made this recipe as posted except I added the extra tablespoon of cornstarch as recommended by some. Came out perfect-juicy but not too runny. Even though I wasn’t thrilled about putting cinnamon in mine, I like to try a recipe as written before I start tweaking, so in it went. I have to say that I was not unhappy with the result! I put my pie in a deep dish pie plate and did not have any issues with it running over even though used a sheet pan underneath while baking. Love rhubarb and am loving this pie! Thanks for sharing!
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Steps
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1
Done
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In a Bowl, Combine Rhubarb, Strawberries, Sugar, Cornstarch, Lemon Juice and Cinnamon. |
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2
Done
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on Lightly Floured Surface, Roll Out Half of the Pastry and Line a Nine-Inch Pie Plate. |
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3
Done
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Spoon in Filling. |
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4
Done
|
Roll Out Pastry For Top Crust; Using Pastry Wheel or Knife, Cut Into 1-Inch Wide Strips. |
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5
Done
|
Brush Pastry Rim With Some of the Beaten Egg. |
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6
Done
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Gently Weave Strips Over the Pie to Form Lattice; Trim and Flute the Edge. |
|
7
Done
|
Brush Lattice With Beaten Egg. Sprinkle Top With Sugar If Using. |
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8
Done
|
Bake on a Baking Sheet With Sides in a 425 Degree Fahrenheit Oven For 15 Minutes. Tip: If You Do not Have a Cookie Sheet Handy, Make a Drip Catcher Out of Foil Paper, Larger Than the Bottom of the Pie Plate, and Place It Under the Pie Plate and Up the Sides Loosely. |
|
9
Done
|
Reduce Heat to 375 Degrees Fahrenheit and Bake For 50 to 60 Minutes Longer or Until Rhubarb Is Tender, Filling Thickened, and the Crust Is Golden. |
|
10
Done
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Let Stand For 15 to 20 Minutes Before Cutting. |
