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| Level: |
Easy |
| Yield: |
8 to 10 pieces |
Ingredients
- 1 basic pie dough (top and bottom crust)
- 1/2 cup water
- 1 pound rhubarb stalks, all green leaves discarded, peeled and cut into 1/2-inch pieces
- 3/4 cup sugar
- 2 tablespoons almond liqueur
- 5 tablespoons cornstarch
- 2 pints fresh strawberries, washed, hulled and cut into quarters
- 1 egg yolk mixed with 2 tablespoons water
Instructions
- Preheat oven to 375 degrees.
- Divide the pie dough into two equal pieces. Roll out the bottom crust and put into a 10-inch pie dish. Refrigerate until needed.
- Roll out the top crust and using a pastry wheel, cut the dough into 1/2-inch wide strips. Lay these strips on a baking sheet and refrigerate.
- Combine the water and sugar in a sauce pan large enough to later add the rhubarb and, over low heat, begin to cook the syrup. Bring to a slow simmer and cook for 2 to 3 minutes before adding the rhubarb pieces. Cook the syrup rhubarb for 5 minutes, remove from the heat and allow to steep for 20 minutes. Strain out the rhubarb and set aside.
- Mix the almond liqueur with the cornstarch well (add a few drops of water if necessary to remove all lumps) and stir into the cooled syrup which is now a wonderful rhubarb color. Place this back on the stove and cook the syrup until thick about 5 to 6 minutes.
- Return the rhubarb to the and syrup, add the strawberries and stir to combine. Remove from the heat and cool completely for 1 hour.
- Pour the fruit filling into the pie dish lined with the bottom crust. Lay half the strips across the top of the pie, leaving 1/2-inch of space between each strip. Brush the strips with the egg wash water mix and lay the remaining strips of dough at a 45 degree angle over the first strips to create a lattice top. Brush these strips with the remaining egg wash.
- Place the pie dish on a cookie sheet and put the cookie sheet and pie dish setup into the oven on a shelf set in the middle of the oven. Bake for 45 minutes, turning the whole setup once so that the pie bakes evenly.
- Remove from the oven and allow to cool for at least 30 minutes.
Nutrition Facts
| Serving Size |
1 of 9 servings |
| Calories |
140 |
| Total Fat |
2 g |
| Saturated Fat |
0 g |
| Carbohydrates |
31 g |
| Dietary Fiber |
3 g |
| Sugar |
21 g |
| Protein |
1 g |
| Cholesterol |
16 mg |
| Sodium |
18 mg |
| Serving Size |
1 of 9 servings |
| Calories |
140 |
| Total Fat |
2 g |
| Saturated Fat |
0 g |
| Carbohydrates |
31 g |
| Dietary Fiber |
3 g |
| Sugar |
21 g |
| Protein |
1 g |
| Cholesterol |
16 mg |
| Sodium |
18 mg |
