A delightful pie combining the tartness of rhubarb and the sweetness of strawberries, topped with a beautiful lattice crust.
Ingredients
2 cups rhubarb
2 cups strawberries
1 cup sugar
½ cup raisins
3 tablespoons flour
1 teaspoon ginger
2 tablespoons butter
1 large egg white
1 recipe pie dough
Method
Preheat your oven to 425°F (220°C).
In a mixing bowl, mix together diced rhubarb, sliced strawberries, sugar, raisins, flour, and a pinch of ginger. Let the mixture sit for 15 minutes to meld the flavors.
While the filling is resting, roll out half of your pie dough to fit a 9-inch pie dish, then gently place it into the dish. Roll out the remaining dough into a 10-inch circle on a floured surface. Cut this into strips about ¾-inch wide using a sharp knife or pastry cutter.
Brush the bottom of the pie crust with egg white. Pour in the fruit filling and dot the top with small pieces of butter. Place the pie on a rimmed baking sheet to catch any drips.
Moisten the edge of the pie crust with water. Lay two of the longest strips in an X shape over the filling. Weave the remaining strips in a crisscross pattern, using the shorter strips for the outer edges. Tuck the ends of the lattice strips under the bottom crust and flute the edge elegantly.
Bake the pie for 20 minutes in the preheated oven. Then reduce the temperature to 400°F (205°C) and continue baking until the crust is a gorgeous golden brown, which should take about another 20 minutes. If the edges start to brown too quickly, shield them with aluminum foil.
