Friday, May 8, 2015

Spring Recipes: Rhubarb-Strawberry Lattice Pie Recipe

This dessert is the ultimate summer recipe, perfect for entertaining or a special meal with friends and family. Strawberry-rhubarb is quintessential summer, and the lattice pie top will impress all your guests. This recipe from Martha Stewart does take a little extra work, but you can always make the pie ahead of time and bake it the next day.

This recipe is from and makes 8 servings.

Rhubarb-Strawberry Lattice Pie

Rhubarb-Strawberry Lattice Pie - Martha Stewart

Filling Ingredients: 

1 3/4 lbs Rhubarb, Cut Into 3/4 Inch Pieces
1 Cup Strawberries
1 1/2 Cup Granulated Sugar
1/4 Cup Cornstarch
1/4 Cup Grated Orange Zest
1 Tablespoon Orange Juice
Coarse Salt

Pie Ingredients: 

2 Pre-made Pie Crust Dough Discs
Flour for Surface
1 Large Egg Lightly Beaten for Egg Wash
Sanding Sugar for Sprinkling


Preheat oven to 375 degrees. Start by making the filling by combining the rhubarb, strawberries, cornstarch, sugar, zest, juice and 1/4 teaspoon salt. Roll the first pie crust into the pie pan, spreading it out to fit the 9" dish. Next pour in the filling and refrigerate while you make the top of the pie. Roll out the second pie crust and cut the crust into even slices about 1/2 inch thick. Place 8 strips across the top of the pie. Fold back every other strip and lay another strip across going the opposite directions. Repeat folding back the other strips, and continue until you weave a lattice top across the pie. Fold back any excess edges and refrigerate for 30 minutes. Brush the top of the pie with the egg wash and sprinkle sugar. Bake for about 1 1/2 hours and then allow to cool thoroughly before serving. Enjoy!

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