Raspberry Rhubarb Lattice Pie Recipes

Steps:

• In a large bowl, combine the sugar, tapioca, salt and cinnamon. Add rhubarb and raspberries; toss gently. Let stand for 20 minutes. , Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. Pour filling into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. , Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes longer or until pastry is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.

Steps:

• In a large bowl, combine sugar and tapioca. Gently stir in rhubarb, raspberries and lemon juice. Let stand at least 15 minutes or up to 1 hour to soften tapioca; stir gently several times. , Preheat oven to 375°. Line a pie plate with bottom crust. Pour filling into crust. Top with a lattice crust. Bake 45-55 minutes or until the crust is golden brown and filling is bubbly. Serve warm or at room temperature.

Steps:

• Preheat oven to 350°F.
• On a lightly floured surface, roll out one half of dough for bottom crust. Fit into an 11-inch pie plate. Trim pastry using scissors or a sharp paring knife, and chill. Keep remaining half of dough, which will be used to make the lattice, refrigerated and wrapped in plastic.
• Combine rhubarb and raspberries in a large bowl. Sprinkle with sugar, flour, and lemon juice. Toss gently so as not to break raspberries. Spoon into pie shell, and dot with butter. Refrigerate while preparing lattice top.
• In a small bowl, combine egg and heavy cream, whisking lightly; set aside. On a lightly floured surface, roll out remaining piece of dough for lattice, and cut it into 1-inch strips. Weave strips together over filling, and place an extra strip or two along the edge, where the bottom crust joins the lattice top; press this strip with tines of a fork to seal well. Brush lattice and all pastry edges with egg glaze, sprinkle top with sugar, and place pie on a parchment paper's lined baking sheet.
• Bake until pastry is golden brown and juices in center of pie are bubbling, 1 1/4 to 1 1/2 hours. Transfer to a wire rack to cool before serving.

Steps:

• Preheat oven to 375 degrees. Make the filling: Mix together rhubarb, strawberries, granulated sugar, cornstarch, zest and juice, and 1/4 teaspoon salt.
• Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.
• Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut into at least 15 1/2-inch-wide strips using a fluted pastry cutter.
• Lay 8 strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side. (Here is a detailed how-to.)
• Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under, and crimp as desired. Refrigerate for 30 minutes.
• Brush crust with egg wash, and sprinkle generously with sanding sugar. Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent with foil after 1 hour if crust is browning too quickly.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving.

Steps:

• Preheat oven to 425°F.
• Line a small, 8-inch pie tin with one of the pastry crusts.
• Combine all ingredients except butter in bowl and mix well to blend. Puor into pastry-lined tin.
• Dot with butter. Place other crust on top of the pie and crimp edges. Cut slits to vent or use a lattice top.
• Bake for 40-50 minutes, until bubbly and crust is brown. If you dislike dark edges, cover pie crust rim with foil for the last 15 minutes of baking.
• OPTION: Brush top crust with cream or milk prior to baking, for a golden color. I like to sprinkle some granulated sugar on the pie as soon as it comes out of the oven if doing a lattice top. It won't adhere to a mostly-crust top.
• I highly recommend serving this pie cold, with whipped cream, or slightly warm, with a scoop of vanilla ice cream.

Steps:

• Arrange a large baking sheet on the bottom rack of the oven and preheat to 400. Line a 91/2" or 10" pie pan with one of the crusts; set aside. In a large bowl, gently toss together strawberries, rhubarb, raspberries, sugar, and cornstarch until well coated, then transfer to prepared pie pan.
• Working on a sheet of parchment paper, cut remaining crust into 10 strips, each about 1" wide.
• Lay half the strips across the pie at even intervals, then weave the remaining strips in and out to make a lattice crust. Press edges together to seal, and then trim off or fold under any remaining dough.
• Bake 45 minutes, and the reduce heat to 375. Continue to bake until fruit is bubbly and crust is golden brown, about 30 minutes more. Set aside to cool. Serve warm or at room temperature.