Summer Strawberry Rhubarb Pie
Ingredients
- 1 (14.1 ounce) package pastry for a double-crust 9-inch pie
- 2 ½ cups hulled strawberries
- 2 cups diced rhubarb
- 1 cup white sugar
- ¼ cup all-purpose flour
- 3 tablespoons butter, diced
- ¼ teaspoon ground nutmeg
- 1 tablespoon white sugar
- 1 teaspoon ground cinnamon
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Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Halve pie dough. Roll out ½ pastry dough on a floured work surface into a circle to fit a 9-inch pie plate; place bottom crust in pie plate. Roll remaining ½ pastry dough into a 10-inch circle; set top crust aside.
- Combine whole strawberries, rhubarb, 1 cup sugar, flour, butter, and nutmeg in a bowl; pour into bottom crust. Combine 1 tablespoon sugar and cinnamon in a small bowl; set aside.
- Cut top crust into ¾-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the bottom crust with a small amount of water. Start with the longest strips and lay the first 2 strips in a cross (X) in the center of the pie. Working from the next longest down to the shortest strips (using the shortest strips for the edges of the lattice), alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Press the lattice strips down onto the bottom crust edge to seal; trim top crust strips neatly.
- Bake in the preheated oven for 10 minutes; reduce heat to 375 degrees F (190 degrees C). Remove pie; sprinkle top with cinnamon-sugar mixture, and return to oven. Bake until crust is golden brown and filling is bubbling, about 30 minutes more.
Source
Original recipe: View Original