Rhubarb Strawberry Lattice Pie

5 from 1 vote

Rhubarb strawberry pie combines the tart rhubarb with sweet strawberries to create a just right fruit pie. This recipe is perfect for a deep dish pie with a filling that isn't runny when served.

Servings

Prep Time 30

Cook Time 45

Total Time 1 15

Equipment

9 inch deep-dish pie plate

Ingredients

Double pie crusts for deep dish pie (click here for my recipe)

Pie Filling

4 cups Rhubarb (480g) cut into 1/2 inch pieces
4 cups sliced strawberries (650g)
1 cup granulated sugar (198g)
⅓ cup corn starch(40g)

Streusel

¼ cup oats(25g)
¼ cup brown sugar(55g)
¼ cup flour(30g)
2 tbsp melted butter

glaze for top

1 large egg beaten with 1 Tbsp milk
sparkling sugar

Instructions

Preheat oven to 400°F(204°C).
Mix together all of the pie filling ingrediets in a bowl let it sit while you mix up the streusel and roll out the pie crusts.
Mix together the oats, flour, brown sugar for the streusel and add the melted butter. Mix together until crumbly.
Roll out the pie crusts or use premade piecrusts and put bottom crust in the pie dish.
Add the pie filling to the pie dish.
Add the streusel and create the lattice top with the other pie crust.
Brush the top with the beaten egg and sprinkle with the sparkling sugar.
Bake at 400°F (204°C) for 20 minutes. Reduce the temperature to 350°F (176°C) and cover the edges with a pie edge protector and bake for another 45 minutes. Loosely tent with foil if crust is getting over browned.
Let the pie cool completely for about 3 hours prior to serving. The filling will set up and not be soft or runny when you serve.
Delicious with ice cream.

Video

Notes

To freeze: Freeze the pie after it is baked. Thaw overnight in the fridge and serve at room temperature.

Calories: 237kcal

Course: Dessert

Cuisine: American

Keyword: fruit pie, rhubarb strawberry pie, strawberry rhubarb pie

Nutrition