Renee's Strawberry Rhubarb Pie
Description
Renee's strawberry rhubarb pie recipe is made without tapioca — just strawberries, rhubarb, and cinnamon with a lattice crust for a winning combo.
Ingredients
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2 tablespoons cornstarch
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1 tablespoon water
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2 1/2 cups diced rhubarb
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2 1/2 cups sliced fresh strawberries
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1 1/4 cups white sugar
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1 teaspoon vanilla extract
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3/4 teaspoon ground cinnamon
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1/2 teaspoon lemon juice
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1 (14 1/10 ounce) package pastry for a double crust
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1 egg white
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1 teaspoon water
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1 tablespoon turbinado sugar (such as Sugar in the Raw®)
Directions
1
Whisk cornstarch and 1 tablespoon water together in a large bowl until combined; stir in rhubarb, strawberries, white sugar, vanilla extract, cinnamon, and lemon juice. Set filling aside for 30 minutes.
2
Preheat the oven to 425 degrees F (220 degrees C).
3
Roll out half dough on a floured surface to fit a 9-inch pie plate; place in pie plate and refrigerate until ready to use. Roll top crust on a floured surface into a 10-inch circle. Cut into 1-inch wide strips with a sharp paring knife or pastry wheel; set aside.
4
Stir filling; pour into the prepared pie plate. Moisten the rim of the crust with a small amount of water. Start with the longest dough strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Press strips down on crust rim to seal; trim excess. Beat egg white and 1 teaspoon water together in a small bowl; brush over lattice top. Sprinkle with turbinado sugar. Wrap aluminum foil strips around edges of pie.
5
Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C); bake until crust is golden and filling is bubbling, 40 to 45 more minutes. Remove aluminum foil for the last 10 minutes of baking time. Cool pie completely before serving.