STRAWBERRY RHUBARB PIE

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Strawberry Rhubarb Pie image

I don't know who first thought to marry strawberries and rhubarb in a pie. We should all be thankful they "shared the love." 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! http://annies-eats.com/2010/11/19/how-to-make-a-lattice-pie-crust/

Provided by Penny Burdge @PennyInKC

Categories     Pies

Number Of Ingredients 11

- pastry for double crust pie
3 cup(s) rhubarb, sliced
3 cup(s) fresh medium strawberries, halved
1 cup(s) sugar
1/2 cup(s) brown sugar
3 tablespoon(s) fresh lemon juice
1/2 teaspoon(s) fresh lemon zest
3 tablespoon(s) unsalted butter, small dice
5 tablespoon(s) minute tapioca
1 - egg yolk
1 teaspoon(s) water

Steps:

  • Preheat oven to 400 degrees F.
  • On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate.
  • Stir 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.
  • Roll 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! http://www.saveur.com/article/Video/VIDEO-How-to-Weave-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!
  • Make 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.
  • Bake 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.
  • As 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!

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