Strawberry-Rhubarb Lattice-Top Pie

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2 hours 1 9-inch pie Print RecipeEmail Recipe


1 pie pastry
1 1⁄2poundfresh rhubarb (cut into 1/2 inch slices)
1pintfresh strawberries (cut in half)
1 1⁄4cupsugar
1⁄3cuporange juice
2tablespoonquick cooking tapioca
2teaspoongrated orange peel
2tablespoonunsalted butter


Make pie pastry.

Combine rhubarb, strawberries, 1-1/4 cups sugar, the orange juice, tapioca, orange peel and salt in large bowl. Let stand 15 minutes.

Heat oven to 375°F. Roll out two-thirds of the pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie plate. Folded quarters; unfold and ease into plate. Spoon rhubarb mixture into pie shell; dot with butter. Roll out remaining pastry into 11 x 4-inch rectangle; cut lengthwise into 1/2 inch strips. Arrange strips in lattice pattern over filling. Trim pastry; seal and flute edge. Sprinkle 2 tablespoons sugar over lattice top. Bake until juices are thick and bubbly and pastry is golden, 1 to 1-1/4 hours. Cool on wire rack.

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