Buffalochef's Strawberry Rhubarb Pie
Ingredients
- 1 recipe pie crust dough for (9 inch) double crust pie
- cup all-purpose flour, divided
- ½ cup white sugar
- 1 ¼ teaspoon ground cinnamon, divided
- ¼ cup butter, cold
- 1 pint fresh strawberries, sliced
- 12 ounces rhubarb, chopped
- 1 ⅓ cups white sugar
- 3 tablespoons minced crystallized ginger
- ½ teaspoon freshly grated nutmeg
- ⅛ teaspoon salt
- 3 large eggs
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Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Roll out pie crusts into 11-inch circles. Place 1 crust into a 9-inch pie plate; place on a rimmed baking sheet. Cut remaining crust into ½-inch wide lattice strips; set aside.
- Whisk ½ cup flour, ½ cup sugar, and 1 teaspoon cinnamon together; cut in butter until topping resembles coarse crumbs. Set aside.
- Combine strawberries, rhubarb, 1 ⅓ cups sugar, remaining ¼ cup flour, ginger, nutmeg, remaining ¼ teaspoon cinnamon, and salt in a bowl; beat in eggs. Spoon strawberry-rhubarb filling into pie crust; sprinkle crumb topping evenly over top.
- Moisten the rim of the pie crust with a small amount of water. Start with the longest lattice strips and lay 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. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
- Bake in the preheated oven for 10 minutes; reduce the oven temperature to 350 degrees C (175 degrees C) and continue baking until filling bubbles and crust is light brown, 45 to 50 minutes more. Cool pie before serving, at least 1 hour.
Source
Original recipe: View Original