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Renee's Strawberry Rhubarb Pie
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Prep Time:
30 minutes
30 minutes
Cook Time:
55 minutes
55 minutes
Total Time:
265 minutes
265 minutes
Strawberry rhubarb pie with cinnamon, no tapioca, and a beautiful lattice crust.
Ingredients:
- 2 tablespoons cornstarch
- 1 tablespoon water
- 2.5 cups diced rhubarb
- 2.5 cups sliced fresh strawberries
- 1.25 cups white sugar
- 0.5 teaspoon lemon juice
- 0.75 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 recipe pastry for a 9 inch double crust pie
- 1 egg white
- 1 teaspoon water
- 1 tablespoon turbinado sugar (such as Sugar in the Raw®)
Instructions:
- Combine cornstarch and 1 tablespoon of water, whisking until smooth. Add rhubarb, strawberries, sugar, lemon juice, cinnamon, and vanilla extract. Let mixture sit for 30 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Line a 9-inch pie dish with the bottom crust. Roll out the remaining crust into a 10-inch circle on a floured surface and keep it aside.
- Combine the filling and pour it into the pie dish. Cut the remaining crust into 1-inch wide strips using a scalloped edge pastry cutter for an attractive finish. Moisten the bottom crust rim with water. Create a lattice pattern on top of the filling by laying strips in a crisscross pattern. Seal the edges and trim any excess crust. Whisk the egg white with 1 teaspoon of water, then brush it over the lattice. Sprinkle with turbinado sugar. Protect the edges of the pie by wrapping them in foil strips before baking.
- Preheat the oven and bake the pie for 15 minutes. Lower the heat and continue baking until the crust is golden and the filling is bubbling, around 40-45 minutes. Remove foil for the final 10 minutes. Let the pie cool before serving.