Lattice Strawberry Rhubarb Pie
Lattice Strawberry Rhubarb Pie recipe
Yield
12 servingsPrep
20 minCook
40 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
rhubarb
sliced |
*
|
| 1 ½ | cups |
strawberries
sliced thin |
|
| ⅔ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
cloves
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 1 ½ | cups |
sugar
|
|
| 1 ½ | teaspoons |
cinnamon
|
|
| 2 | tablespoons |
butter
|
|
| 2 |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
rhubarb
sliced |
*
|
| 355 | ml |
strawberries
sliced thin |
|
| 158 | ml |
all-purpose flour
|
|
| 1.3 | ml |
cloves
|
|
| 1.3 | ml |
nutmeg
|
|
| 355 | ml |
sugar
|
|
| 7.5 | ml |
cinnamon
|
|
| 3E+1 | ml |
butter
|
|
| 1 | each |
pie shell (9 inch)
|
|
Directions
Slice rhubarb about ⅓ inch slices.
Combine rhubarb and strawberries in a bowl.
Mix sugar, flour, cloves, nutmeg, and cinnamon and stir into the fruit.
Let stand for about 15 minutes.
Stir occasionallty.
Pour into unbaked pie crust and top with butter.
Make a lattice top crust and bake on lowest shelf at 375℉ (190℃) for 35 to 40 minutes.
Let cool.
