Ritas Raspberry Rhubarb Lattice Pie Recipes

RHUBARB-STRAWBERRY LATTICE PIE

Steps:

• Preheat oven to 375 degrees. Make the filling: Mix together rhubarb, strawberries, granulated sugar, cornstarch, zest and juice, and 1/4 teaspoon salt.
• Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.
• Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut into at least 15 1/2-inch-wide strips using a fluted pastry cutter.
• Lay 8 strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side. (Here is a detailed how-to.)
• Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under, and crimp as desired. Refrigerate for 30 minutes.
• Brush crust with egg wash, and sprinkle generously with sanding sugar. Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent with foil after 1 hour if crust is browning too quickly.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving.

RHUBARB RASPBERRY PIE

Steps:

• Line a pie plate with pastry and trim edges.
• Preheat oven to 425 degrees.
• Combine the rhubarb and raspberries in a large bowl.
• Combine the sugar, flour, salt, eggs and cinnamon in a medium bowl and whisk well.
• Pour over fruit mixture and stir gently but well.
• Pour into the prepared pie plate and top with remaining crust.
• Seal edges and crimp.
• Slice a few vent holes and bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake for 30 minutes more.
• Remove and place on a pie rack.
• Cool to room temp and serve with a scoop of vanilla ice cream.