Strawberry Raisin Rhubarb Pie

This strawberry raisin rhubarb pie recipe uses raisins to add additional sweetness, texture, and depth of flavor to a classic strawberry-rhubarb pie.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 447 Calories

Ingredients

• 6 tablespoons all-purpose flour
• 1 recipe pastry for a 9 inch double crust pie
• 1 egg white, beaten
• 2 cups fresh strawberries, halved lengthwise
• 4 cups rhubarb, stalks only, sliced 1/2 inch thick
• 0.25 teaspoon ground ginger
• 1.25 cups white sugar
• 0.5 cup raisins, or to taste
• 1.5 tablespoons unsalted butter, diced

Recipe Instructions

Step 1

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

Step 2

Line a 9-inch pie dish with 1 pie crust. Roll remaining crust into a 10-inch circle on a floured work surface. Cut into 3/4-inch wide strips; set aside.

Step 3

Mix rhubarb, strawberries, sugar, raisins, flour, and ginger in a bowl; let mixture stand for 15 minutes. Brush bottom crust with egg white; pour in filling; dot evenly with butter.

Step 4

Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 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 5

Bake in the preheated oven for 20 minutes; lower oven heat to 400 degrees F (205 degrees C); bake until golden, about 20 minutes more. Line crust edges with aluminum foil if they begin to brown too quickly.