For some lucky folks, strawberry season has begun. This pie can be made with a lattice top or a regular one, the lattice just looks prettier. Make sure to use only the freshest rhubarb and strawberries possible.
Strawberry Rhubarb Pie
- 1 double pie crust
- 2 1/2 cups chopped rhubarb sliced 1/2″ thick
- 3 1/2-4 cups strawberries quartered
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 tsp cinnamon
- 2 tsp fresh grated nutmeg
- 1 tsp rose water
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 egg yolk mixed with 2 tbsp water
Mix all ingredients together except egg wash and pie dough. Let fruit sit for 30 minutes to release some juices. Roll out two sheets of pie dough. Grease a pie dish and lay one sheet inside. Spoon in filling. Slice second sheet into strips and weave on top of pie. Seal crust at edges and brush with egg wash. Bake at 400 degrees for 20 minutes, then reduce heat to 350 degrees and cook until thick and bubbly, about 1 1/2-2 hours. Cool on a rack completely before serving.