I thought it was almost too beautiful to eat! We did eat it though and it tasted almost as good as it looked. It was Strawberry Rhubarb. I wanted to get the bags of strawberries and rhubarb out of the freezer so I made more strawberry jam and made up some pies to freeze. I don’t know why I’ve always been intimidated by lattice crust – it was so easy. Mmm mmm mmm.
Strawberry Rhubarb Pie
- 4 cups rhubarb (sliced in small pieces or diced)
- 2 cups sliced strawberries
- 1 1/2 cups sugar
- 1/4 cup cornstarch (or preferred thickener)
- 2 tablespoons lemon juice
- small dash nutmeg
- generous few dashes of cinnamon
Mix all ingredients well in a bowl. Pour in to 9 inch pie crust. Top with a second crust (try the lattice – it’s easy!). Beat a small egg and use a pastry brush to coat the top crust. Cover the rim with foil or a pie shield. Bake at 425 F for 15 minutes. Drop the temperature to 375 F and bake for another 50-60 minutes. Remove the shield or foil for the last 10-15 minutes. Be sure to place a cookie sheet or pizza pan under the pie to catch any overflow during baking.
Allow pie to cool completely (2-3 hours) then slice and serve with ice cream on top. Enjoy! 🙂
It’s gorgeous!
Lattice crusts are the best! They’re so easy but look so impressive!
How scary is this: I was at a kitchen supply company the other day, and they had plastic “lattice-crust makers”. From a quick glance, you make a regular two crust pie, and then shove this plastic thing on it to cut little “lattices”. WHY ARE PEOPLE SO LAZY?!
Pretty pie, one of my favs!
Wow, that looks amazing! Picture perfect!!
Hi Jena,
Yep, sure is purdy. 🙂 I was just telling my husband recently about your patriotic pie of last year (that was you, right?) with the blueberries and strawberries together in flag-fashion?
You’re right it was me…I found it http://marriedtothefarm.wordpress.com/2009/07/03/traditional-4th-of-july-pie/
Thanks!