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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is a rather tart version for those who prefer a tangier pie, as I chose to use double the rhubarb. Ingredients:
2 unbaked 9-inch pie shells |
2 cups strawberries, hulled and sliced |
4 cups rhubarb, sliced |
1 cup sugar |
1/2 cup flour |
Directions:
1. Preheat oven to 425 degrees.
2. Clean and slice fruit and combine in large bowl.
3. Mix sugar and flour in small bowl.
4. Add sugar and flour mixture to fruit and stir to mix.
5. Let the fruit mixture sit for about 10 minutes so the juices release.
6. Pour the filling evenly into the crust.
7. Make a top Lattice Crust.
8. Roll the remaining pie crust and cut into 1/4 inch strips.
9. Arrange the strips in a criss-cross lattice pattern on top of fruit. Use your fingers to connect the lattice strips to the edge of the bottom crust.
10. Bake for 10 minutes at 425, then lower heat to 325 and bake for an additional 30-40 minutes.
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