Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Time: 2 hrs


  • 4 cups rhubarb, chopped
  • 2 cups strawberries, sliced
  • 1 1/3 cups granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon cinnamon
  • pastry for a double-crust 9-inch pie
  • 1 egg, beaten for glaze
  • sugar (optional)


  • 1 In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.
  • 2 On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate.
  • 3 Spoon in filling.
  • 4 Roll out pastry for top crust; using pastry wheel or knife, cut into 1-inch wide strips.
  • 5 Brush pastry rim with some of the beaten egg.
  • 6 Gently weave strips over the pie to form lattice; trim and flute the edge.
  • 7 Brush lattice with beaten egg. Sprinkle top with sugar if using.
  • 8 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 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 Let stand for 15 to 20 minutes before cutting.
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