Raspberry Rhubarb Lattice Pie
- Ready In:
- 1hr 45mins
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 1⁄3 cup all-purpose flour, plus more for dusting
- 1 1⁄2 lbs rhubarb, trimmed and cut into 1/2-inch pieces (4 cups)
- raspberries (2 cups)
- sugar (1 1/4 cups, to taste)
- 1⁄2 lemon, juice of, freshly squeezed
- cold unsalted butter, cut into small pieces (1 tablespoon)
- egg, lightly beaten (1 large )
- heavy cream, 2 tablespoons (or milk)
directions
- Preheat oven to 350°F.
- On a lightly floured surface, roll out one half of dough for bottom crust. Fit into an 11-inch pie plate. Trim pastry using scissors or a sharp paring knife, and chill. Keep remaining half of dough, which will be used to make the lattice, refrigerated and wrapped in plastic.
- Combine rhubarb and raspberries in a large bowl. Sprinkle with sugar, flour, and lemon juice. Toss gently so as not to break raspberries. Spoon into pie shell, and dot with butter. Refrigerate while preparing lattice top.
- In a small bowl, combine egg and heavy cream, whisking lightly; set aside. On a lightly floured surface, roll out remaining piece of dough for lattice, and cut it into 1-inch strips. Weave strips together over filling, and place an extra strip or two along the edge, where the bottom crust joins the lattice top; press this strip with tines of a fork to seal well. Brush lattice and all pastry edges with egg glaze, sprinkle top with sugar, and place pie on a parchment paper's lined baking sheet.
- Bake until pastry is golden brown and juices in center of pie are bubbling, 1 1/4 to 1 1/2 hours. Transfer to a wire rack to cool before serving.
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