Strawberry Rhubarb PieMakes one 10-inch (25-cm) pie (serves 8)
The fans of this fruit pie are legion! Make it to celebrate the first welcome crops of spring. The tart, lively taste of crisp rhubarb is a perfect match for the sweet juiciness of ripe strawberries.
Ingredients
- 1 Recipe Double Crust Pastry (page 32 in Wanda's Cookbook)
- 4 ½ cups rhubarb, cut into ½ inch pieces
- 2 cups strawberries
- ¾ - 1 cup granulated sugar (to taste)
- 3 Tbsp Cornstarch
- 1 egg beaten with 1 Tbsp cold water
- 1 Tbsp granulated sugar
Directions
Prepare the pastry as directed, setting aside the smaller disk. Preheat the oven to 400°F. Cut the strawberries into smaller pieces if they are very large. In a large bowl mix together the strawberries, rhubarb, ¾ to 1 cup sugar and cornstarch. Turn into the prepared crust, leaving room at the edges for sealing and crimping the pastry.
On a lightly floured board, roll out the remaining disk of dough into a circle 1/8 inch thick. Cut it into ten ¾ inch strips, using a knife or decorative crimper. Weave a lattice, beginning at the center of the pie. Trim the strips, seal and flute the edges. Brush with egg wash and sprinkle with the 1 Tbsp sugar.
If time allows, chill for 30 minutes. Bake for 10 minutes reduce the temperature to 350°F, and bake for 50 to 60 minutes, until the curst is golden and the filling is bubbling in the center. Serve slightly warm or at room temperature. Store lightly covered at room temperature for up to 2 days.
See more of Wanda's recipes...
Prepare the pastry as directed, setting aside the smaller disk. Preheat the oven to 400°F. Cut the strawberries into smaller pieces if they are very large. In a large bowl mix together the strawberries, rhubarb, ¾ to 1 cup sugar and cornstarch. Turn into the prepared crust, leaving room at the edges for sealing and crimping the pastry.
On a lightly floured board, roll out the remaining disk of dough into a circle 1/8 inch thick. Cut it into ten ¾ inch strips, using a knife or decorative crimper. Weave a lattice, beginning at the center of the pie. Trim the strips, seal and flute the edges. Brush with egg wash and sprinkle with the 1 Tbsp sugar.
If time allows, chill for 30 minutes. Bake for 10 minutes reduce the temperature to 350°F, and bake for 50 to 60 minutes, until the curst is golden and the filling is bubbling in the center. Serve slightly warm or at room temperature. Store lightly covered at room temperature for up to 2 days.
See more of Wanda's recipes...
