Strawberry Raisin 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': 'Combine rhubarb, strawberries, sugar, raisins, flour, and ginger in a bowl; set filling aside for 15 minutes.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Brush bottom crust with egg white; pour in filling and dot evenly with butter. Place pie on a rimmed baking sheet.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': '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.'}

📊 Nutrition Facts

Per serving (8 servings total)