Strawberry Rhubarb Pie (Pies)

 

                The best combination of the spring, rhubarb and strawberries. Make it especally for family and friends.

One 9-inch latticetop pie

• Old-Fashioned Dough, click here for the recipe
• Two-third cup sugar, plu additional for sprinkling on the lattice strips
• 2 tablespoons plus 1 teaspoon instant tapioca
• ½ teaspoon ground cinnamon
• 1½ cups halved hulled fresh strawberries
• 4 cups pink or red sliced fresh rhubarb, each slice ½ inch thick
• Egg glaze made by beating tohether well 1 large egg and 3 tablespoons cold water

1. In a small bowl, stir together with a wire whisk the sugar, tapioca, and cinnamon ; sprinkle the mixture over the strawberries and the rhubarb and gently stir it in.
2. Let the fruit filling stand for 15 minutes.
3. Preheat the oven to 425F (220C).
4. Line the pie plate with the bottom crust and spoon in the filling, mounding it gently in the center.
5. For the lattice top, on a lightly floured surface, roll out the dough into a 13-inch circle and cut eight 1½-inch-wide lattice strips ; brush the strips with the egg glaze and sprinkle them with sugar.
6. Arrange the strips over the filling ; trim the bottom crust and the strips to a 1-inch overhang.
7. Fold the bottom edge up over the strips to form a thick edge ; flute the edges decoratively, pressing together with your thumb and forefinger.
8. Bake the pie for 20 minutes ; reduce the oven temperature to 375F (190C) and continue to bake the pie for 40 to 45 minutes, or until the pastry is well browned.
9. Let the pie cool completely on a wire rack before serving it at room temperature.

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