Strawberry Raisin Rhubarb Pie
Ingredients
- 4 cups rhubarb, sliced inch thick
- 2 cups fresh strawberries, halved lengthwise
- 1 ¼ cups white sugar
- ½ cup raisins, or to taste
- 6 tablespoons all-purpose flour
- ¼ teaspoon ground ginger
- 1 recipe pie crust dough for (9 inch) double pie crust
- 1 large egg white, beaten
- 1 ½ tablespoons unsalted butter, diced
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine rhubarb, strawberries, sugar, raisins, flour, and ginger in a bowl; set filling aside for 15 minutes.
- Meanwhile, roll out half the dough to fit a 9-inch pie plate; place into a 9-inch pie plate. Roll out remaining dough on a floured work surface into a 10-inch circle. Cut into ¾-inch wide strips with a sharp knife or pastry wheel; set aside.
- Brush bottom crust with egg white; pour in filling and dot evenly with butter. Place pie on a rimmed baking sheet.
- Moisten the rim of the pie with a small amount of water. Start with the longest 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. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
- Bake in the preheated oven for 20 minutes. Reduce the oven temperature to 400 degrees F (205 degrees C); bake until golden, about 20 minutes more. Line crust edges with aluminum foil if they begin to brown too quickly.
Source
Original recipe: View Original