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Lattice Rhubarb Pie
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Lattice rhubarb pie is a classic dessert that features a lattice top made of strips of pastry. The filling can be made with fresh or frozen rhubarb. Serve it with whipped cream or ice cream.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 pie pastry for 9" double-crust pie
1 1/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 pound rhubarb, cut in 1 1/2-inch lengths
2 teaspoons grated orange rind
1/4 cup fresh orange juice
red food coloring (optional)
2 tablespoons cold unsalted butter cut in bits
directions
Preheat the oven to 400 degrees F.
Place one of the crusts in the bottom of a 9-inch pie pan. Cut the remaining pastry into strips 3/4-inch wide.
In a bowl, stir together the sugar, cornstarch, and salt. Stir in the rhubarb, orange rind, and orange juice and toss until the rhubarb is coated in the mixture. If desired add food coloring.
Transfer the rhubarb filling to the pie crust. Dot the top of the filling with bits of butter.
Place the pastry strips over the top of the filling in a lattice style. Press the ends of the strips into the crust to seal.
Brush the top of the pastry with milk, if desired.
Place the pie in the oven and bake at 400 degrees F for 50-60 minutes or until the filling is thick and set. Remove from the oven and let cool on a wire rack.
recipe tips
Frozen vs Fresh Rhubarb
This recipe works best with fresh rhubarb but you can use frozen if desired. Make sure it is fully thawed and well drained ahead of time. If the rhubarb still has a lot of liquid you may need to reduce the amount of orange juice used in the recipe.
nutrition data
Nutritional data has not been calculated yet.
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