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
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