Strawberry Raisin Rhubarb Pie
Serves: 2
Graciela O'Reilly
1 January 1970
Based on User reviews:
48
Spice
43
Sweetness
57
Sourness
41
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1 cup
Raisin (to taste)6 tbsps
All-Purpose Flour1.25 cups
White Sugar1 tsp
Ground Ginger1.5 tbsps
Unsalted Butter (diced)Directions:
1
Preheat oven to 425 degrees F (220 degrees C)
2
Line a 9-inch pie dish with a pastry crust
3
Mix together the strawberries, rhubarb, raisins, flour, sugar, and ginger in a bowl; allow the mixture to stand for 15 minutes
4
Meanwhile, roll the remaining crust out into a 10-inch circle on a floured work surface
5
Brush the bottom crust with egg white, and pour in the filling
6
Dot the filling evenly with butter
7
Cut the remaining crust into 3/4-inch wide strips (use a scalloped edge pastry cutter for a prettier crust)
8
Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie
9
Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go
10
Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly
11
Place the pie into a rimmed baking sheet
12
Bake in the preheated oven for 20 minutes; lower oven heat to 400 degrees F (205 degrees C), and bake until golden brown, about 20 more minutes
13
Line the crust edges with aluminum foil if they brown too quickly