I thought it was almost too beautiful to eat! We did eat it though and it tasted almost as good as it looked. It was Strawberry Rhubarb. I wanted to get the bags of strawberries and rhubarb out of the freezer so I made more strawberry jam and made up some pies to freeze. I don’t know why I’ve always been intimidated by lattice crust – it was so easy. Mmm mmm mmm.
Strawberry Rhubarb Pie
- 4 cups rhubarb (sliced in small pieces or diced)
- 2 cups sliced strawberries
- 1 1/2 cups sugar
- 1/4 cup cornstarch (or preferred thickener)
- 2 tablespoons lemon juice
- small dash nutmeg
- generous few dashes of cinnamon
Mix all ingredients well in a bowl. Pour in to 9 inch pie crust. Top with a second crust (try the lattice – it’s easy!). Beat a small egg and use a pastry brush to coat the top crust. Cover the rim with foil or a pie shield. Bake at 425 F for 15 minutes. Drop the temperature to 375 F and bake for another 50-60 minutes. Remove the shield or foil for the last 10-15 minutes. Be sure to place a cookie sheet or pizza pan under the pie to catch any overflow during baking.
Allow pie to cool completely (2-3 hours) then slice and serve with ice cream on top. Enjoy! 🙂