For Mother's Day this year I volunteered to make dessert for our family dinner and asked my Mom what she wanted me to make. She said anything with rhubarb. Ironically, I had just been telling my roommates about how I was going to buy rhubarb the next time I went to the farmer's market and make a strawberry-rhubarb pie. I borrowed Brittany's pie pan and off I was making my first ever pie! The family gave it rave reviews. Unfortunately, the lattice top did not permit for attractive pictures after the pie was cut.
Recipe from Epicurious.
- 2 9-inch pie crusts (I used store bought crusts)
- 3 1/2 cups 1/2 inch thick slices trimmed rhubarb (about 1 1/2 lbs untrimmed)
- 1 16-ounce container of strawberries, cut in half with green leaves removed (about 3 1/2 cups)
- 1/2 cup packed brown sugar
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg yolk beaten to blend, mixed with 1 teaspoon water
- Preheat oven to 400 degrees.
- Combine rhubarb, strawberries, brown sugar, sugar, cornstarch, cinnamon, and salt in a bowl. Gently toss.
- Place one pie crust in a 9-inch pie dish. Depending on your pie dish there should be some overhang. Trim overhang to about 3/4 of an inch.
- Spoon filling into crust.
- Lay the other pie crust out on the counter and cut into 14 strips about 1/2-3/4 inch wide.
- Now make the lattice top. Lay every other strip evenly spaced across the pie. Fold back every other strip and lay a new strip down in the opposite direction. Fold strips back. Fold back the other strips and place a new one down. Repeat until the remaining seven strips have been woven in. Trim excess dough from strips. (Watch a video on how to make a lattice top here.)
- Tuck any excess crust or strips under and seal crust. Crimp decoratively as desired.
- Brush egg and water mixture over top of pie.
- Place pie pan on a baking pan in case pie filling overflows. Bake for 20 minutes. Reduce temperature to 350 degrees and bake for another 1 hour and 25 minutes. Let cool.