LATTICE STRAWBERRY RHUBARB PIE
MAKES 8 SERVINGS.
FOR THE CRUST---
2 cups flour
1/2 tsp salt
2 sticks unsalted butter
2 tbs lowfat milk
2 tbs sugar or Splenda
FOR THE FILLING---
1 1/4 pounds rhubarb
2 pints strawberries
1 cup sugar or Splenda
2 tbs flour
1/2 tsp cinnamon
Pinch of salt
2 tsp vanilla
Juice of 1/2 lemon
Combine flour, salt, and butter in a bowl. Drizzle in 1/2 cup ice water, fold into mixture until dough comes together. Turn dough out onto a floured surface, divide into 2 balls. Form each into a disk, wrap in plastic, refrigerate 30 min. *TRIM rhubarb, cut into pieces. Hull strawberries, slice. Combine rhubarb, strawberries sugar, flour, cinnamon, salt, vanilla, and juice in a bowl, toss. Heat oven to 425 degrees. Roll out 1 disk of dough on a floured surface into a 12" round. *ROLL dough onto rolling pin, then unroll it over a 9" pie plate. Press dough into plate. Add strawberry rhubarb filling. Do not trim overhanging dough. Roll out remaining disk of dough into a 12" round, cut into 1" wide strips. *LAY half of the strips on pie in one direction 1/2" apart. Fold back every other strip halfway. Lay a strip perpendicular to the first ones. Unfold strips back over new strip, then fold alternate strips back halfway. Add another perpendicular strip, unfold strips back over it. Repeat to form a lattice. Pinch overhanging top and bottom crusts together, then fold dough under itself, crimp. *PAT lattice top with milk, sprinkle with sugar. Put pie on a baking sheet, place in oven. Bake 20 min. then reduce oven temp to 375 degrees, bake until crust is golden brown 50 min. Let cool before slicing. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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