Strawberry Rhubarb pie
Ingredients
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
Directions
In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.
On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate.
Spoon in filling.
Roll out pastry for top crust; using pastry wheel or knife, cut into 1-inch wide strips.
Brush pastry rim with some of the beaten egg.
Gently weave strips over the pie to form lattice; trim and flute the edge.
Brush lattice with beaten egg. Sprinkle top with sugar cinnamon mixutre if desired.
Bake on a baking sheet with sides in a 425 degree Fahrenheit oven for 15 minutes.
Reduce heat to 375 degrees Fahrenheit and bake for 60 minutes or longer or until rhubarb is tender, filling thickened, and the crust is golden.
Let stand for 15 to 20 minutes before cutting.
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