Buffalochef's Strawberry Rhubarb Pie

This buffalochef's strawberry rhubarb pie recipe uses crystallized ginger to add a warm flavor, and the crumb topping under the lattice top is tasty.

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 557 Calories

Ingredients

• 3 eggs
• 1 pint fresh strawberries, sliced
• 1 recipe pastry for a 9-inch double crust pie
• 3 tablespoons minced crystallized ginger
• 0.5 cup all-purpose flour
• 0.5 cup white sugar
• 0.25 teaspoon ground cinnamon
• 0.125 teaspoon salt
• 1.3333333730698 cups white sugar
• 0.5 teaspoon freshly grated nutmeg
• 0.25 cup chilled butter
• 0.75 pound rhubarb, chopped

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Roll out pie crusts into 11-inch circles. Place 1 crust into a 9-inch pie plate; place on a rimmed baking sheet. Cut remaining crust into ½-inch wide lattice strips; set aside.

Step 3

Whisk ½ cup flour, ½ cup sugar, and 1 teaspoon cinnamon together; cut in butter until topping resembles coarse crumbs. Set aside.

Step 4

Combine strawberries, rhubarb, 1 ⅓ cups sugar, remaining ¼ cup flour, ginger, nutmeg, remaining ¼ teaspoon cinnamon, and salt in a bowl; beat in eggs. Spoon strawberry-rhubarb filling into pie crust; sprinkle crumb topping evenly over top.

Step 5

Moisten the rim of the pie crust with a small amount of water. Start with the longest lattice strips and lay 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.

Step 6

Bake in the preheated oven for 10 minutes; reduce the oven temperature to 350 degrees C (175 degrees C) and continue baking until filling bubbles and crust is light brown, 45 to 50 minutes more. Cool pie before serving, at least 1 hour.