Rhubarb Strawberry Pie Recipe
by Jeremy Tompkins on May.10, 2009, under Desserts
3 1/2 cups chopped rhubarb
2 cups sliced strawberries
1 1/3 cups white sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/4 teaspoon cinnamon
lemon juice or milk, to brush on the top, and cinnamon and sugar to sprinkle on the top.
Variation on the crust recipe: instead of 1/2 wheat, I used 1/4 wheat this time.
Preheat oven to 425 degrees. Roll out a 9 inch pie dough shell. Trim leaving 1/2 inch over the pie plate.
Combine rhubarb strawberries, sugar, cornstarch, lemon juice and cinnamon. Place in the pie shell.
Roll out remaining pastry and cut into 1 inch strips. Make a lattice top crust on the pie by crisscrossing the strips over the filling. Trim the strips even with the pie plate.
Fold the 1/2 inch of the bottom crust over the ends of the strips. Seal and flute the edges. Brush lattice with lemon juice and sprinkle with sugar and cinnamon. (I also placed large granulated “sugar in the raw” on the lattice)
Place on a baking sheet and cover with tinfoil, place in the oven and bake for 15 minutes. Reduce heat to 375 degrees, remove tinfoilm and continue to bake for 40 to 50 minutes until crust is golden, rhubarb is tender, and filling is thickened.
