Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
Servings:
8
Yield:
1 (9-inch) pie
Ingredients
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Combine rhubarb, strawberries, sugar, raisins, flour, and ginger in a bowl; set filling aside for 15 minutes.
Meanwhile, roll out half the dough to fit a 9-inch pie plate; place into a 9-inch pie plate. Roll out remaining dough on a floured work surface into a 10-inch circle. Cut into ¾-inch wide strips with a sharp knife or pastry wheel; set aside.
Brush bottom crust with egg white; pour in filling and dot evenly with butter. Place pie on a rimmed baking sheet.
Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
Bake in the preheated oven for 20 minutes. Reduce the oven temperature to 400 degrees F (205 degrees C); bake until golden, about 20 minutes more. Line crust edges with aluminum foil if they begin to brown too quickly.
Cook's Note:
For a prettier lattice topping, use a scalloped edge pastry cutter.
Nutrition Facts (per serving)
| 447 | Calories |
| 17g | Fat |
| 70g | Carbs |
| 5g | Protein |
