Buffalochef's Strawberry Rhubarb Pie

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 425 degrees F (220 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Roll out pie crusts into 11-inch circles. Place 1 crust into a 9-inch pie plate; place on a rimmed baking sheet. Cut remaining crust into ½-inch wide lattice strips; set aside.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Whisk ½ cup flour, ½ cup sugar, and 1 teaspoon cinnamon together; cut in butter until topping resembles coarse crumbs. Set aside.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Combine strawberries, rhubarb, 1 ⅓ cups sugar, remaining ¼ cup flour, ginger, nutmeg, remaining ¼ teaspoon cinnamon, and salt in a bowl; beat in eggs. Spoon strawberry-rhubarb filling into pie crust; sprinkle crumb topping evenly over top.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Moisten the rim of the pie crust with a small amount of water. Start with the longest lattice strips and lay 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.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Bake in the preheated oven for 10 minutes; reduce the oven temperature to 350 degrees C (175 degrees C) and continue baking until filling bubbles and crust is light brown, 45 to 50 minutes more. Cool pie before serving, at least 1 hour.'}

📊 Nutrition Facts

Per serving (8 servings total)

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