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Summer Strawberry Rhubarb Pie
Summer Strawberry Rhubarb Pie
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Delicious strawberry rhubarb pie with homemade or store-bought lattice crust sprinkled with cinnamon sugar.
Ingredients:
  • 1 recipe pastry for a 9 inch double crust pie
  • 2 cups diced rhubarb
  • 2.5 cups hulled strawberries
  • 0.25 cup all-purpose flour
  • 3 tablespoons butter, diced
  • 0.25 teaspoon ground nutmeg
  • 1 tablespoon white sugar
  • 1 teaspoon ground cinnamon
Instructions:
  • Preheat the oven to a toasty 450 degrees F (230 degrees C). Divide the pie pastry in half. Roll out one half into a circle on a floured surface to line a 9-inch pie dish with a buttery crust. Roll out the other half into a 10-inch circle and keep it aside.
  • Combine the rhubarb, whole strawberries, 1 cup of sugar, flour, butter, and nutmeg in a bowl until well mixed. Then, pour the filling into the pie dish lined with crust.
  • Cut the leftover crust into 3/4-inch wide strips using a scalloped edge pastry cutter for an attractive finish. Moisten the edge of the filled bottom crust with a little water. Place the two longest strips in a cross shape in the center of the pie. Weave the remaining strips, alternating between horizontal and vertical, from longest to shortest. Press the lattice strips onto the edge of the bottom crust to seal and trim any excess neatly. Combine 1 tablespoon of sugar with cinnamon in a small bowl – set aside.
  • After baking for 10 minutes in the preheated oven, lower the temperature to 375°F (190°C). Take the pie out, sprinkle the cinnamon-sugar mixture on top, then put it back in the oven. Continue baking until the crust turns golden brown and the filling is bubbling, approximately 30 more minutes.

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