Strawberry Rhubarb Pie
Serves: 2
Magnus Pfeffer
1 January 1970
Based on User reviews:
52
Spice
42
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Preheat oven to 375 degrees
2
Divide the pie dough into two equal pieces
3
Roll out the bottom crust and put into a 10-inch pie dish
4
Refrigerate until needed
5
Roll out the top crust and using a pastry wheel, cut the dough into 1/2-inch wide strips
6
Lay these strips on a baking sheet and refrigerate
7
Combine the water and sugar in a sauce pan large enough to later add the rhubarb and, over low heat, begin to cook the syrup
8
Bring to a slow simmer and cook for 2 to 3 minutes before adding the rhubarb pieces
9
Cook the syrup rhubarb for 5 minutes, remove from the heat and allow to steep for 20 minutes
10
Strain out the rhubarb and set aside
11
Mix the almond liqueur with the cornstarch well (add a few drops of water if necessary to remove all lumps) and stir into the cooled syrup which is now a wonderful rhubarb color
12
Place this back on the stove and cook the syrup until thick about 5 to 6 minutes
13
Return the rhubarb to the and syrup, add the strawberries and stir to combine
14
Remove from the heat and cool completely for 1 hour
15
Pour the fruit filling into the pie dish lined with the bottom crust
16
Lay half the strips across the top of the pie, leaving 1/2-inch of space between each strip
17
Brush the strips with the egg wash water mix and lay the remaining strips of dough at a 45 degree angle over the first strips to create a lattice top
18
Brush these strips with the remaining egg wash
19
Place the pie dish on a cookie sheet and put the cookie sheet and pie dish setup into the oven on a shelf set in the middle of the oven
20
Bake for 45 minutes, turning the whole setup once so that the pie bakes evenly
21
Remove from the oven and allow to cool for at least 30 minutes