Sunday, May 13, 2012

Strawberry~Rhubarb Lattice Pie

For Mother's Day, I decided to bake one of my favorite pies--Strawberry~Rhubarb.  My Grandma Gladys introduced me to rhubarb, a misunderstood vegetable that longs to be a fruit ;-D  It's a perennial rhizome that is harvested mid-Spring thru early Summer and every year I awaited that first picking knowing grandma would make stewed rhubarb or rhubarb cobbler.   Their strawberries weren't ready yet, so it was just rhubarb, which was fine with me. (I started adding strawberries when we lived in California and I could get both of them at the same time.)

Rhubarb is primarily grown for its petioles (stalks) as the triangular leaves are toxic.  When we bought out home in Connecticut, you can imagine how thrilled I was that the previous owners had planted several rhubarb plants.  Our first spring-time harvest gave me so much rhubarb that even after several pies and a couple dozen jars of jelly, I was still able to freeze several bags for winter when I had a craving for it.

Strawberry~Rhubarb Lattice Pie
Pie dough for a double crust
4 cups fresh rhubarb, washed and cut into 1/2-inch pieces
2 cups fresh strawberries, washed, hulled, and sliced
1 1/2 cups granulated sugar
3 T. Instant Clear Jel (or Cornstarch or 5T all-purpose flour)

1/2 tsp. ground cardamon
1/2 tsp. freshly ground nutmeg
1/2 tsp. Tahitian ground vanilla bean (or 1 vanilla bean split and scraped)
 Pinch of Kosher salt
2 T unsalted butter

Preheat oven to 400F-degrees.  Remove 2 discs of chilled pie dough from refrigerator.  Roll out one disc and place in a 9-inch pie dish.
Roll out second disc and using a pastry wheel cut 1-inch strips.  Form the lattice on a piece of parchment-lined baking sheet.

Return the pie dish to the refrigerator to chill and place the baking sheet, with the lattice, in the freezer.

Wash and cut up the rhubarb and strawberries.

Add all the ingredients to the bowl and stir gently to combine, making sure you coat all the fruit.
Remove pie dish from refrigerator and spoon the fruit mixture into it.  Dot with the butter.
Remove the lattice top from the freezer.  Pick up the parchment sheet, turn it upside down and lay the lattice top over the fruit.  Remove the parchment.
Pinch up around the edges to seal, adding a decorative edge.  Brush the entire surface of the dough with some heavy cream or half & half.  Sprinkle with Turbinado sugar.

Place pie dish back on the baking sheet with parchment paper under it.  Bake in the preheated oven for 15 minutes, then, lower the temperature to 350F-degrees and continue baking 35 to 45 minutes until golden brown and the juices are flowing.
Remove from the oven and allow to cool completely before serving...if you can wait.  I could only wait about 30 minutes before I cut into the pie and scooped up some strawberry ice cream to accompany it.

Today, has been a difficult day; missing my mother, my grandmother, and my daughter, Kelly.  I wanted to bake so I could share with all of you some memories that bring back some happy times.  Wishing all of the beautiful mothers, in this blogging community, a Happy Mother's Day. Enjoy!


  1. I LOVE strawberry rubarb pie, you have no idea! With ice cream, of course, and for breakfast. A must. :) Beautiful pie, Susan and very happy memories for you. Lv, me

    P.S. And, now, thanks to you, I know how to do the latice crust. I've never attempted it but you made it look easy and fast. :)

  2. Yum this looks fantastic! I love Rhubarb!

  3. Oh, that looks so good! I made a strawberry pie over the weekend too, but without the rhubarb. :) I've never had rhubarb, but I think I need to put it on my list to try this summer. :) Have a wonderful week!

  4. I do remember our Grandmother's stewed rhubarb and it was a special spring treat. Your pie with the lattice top is just plain sensational!! I can only imagine how delicious it is!

  5. Susan, it's absolutely wonderful with strawberries--I recommend it;-D

  6. Hello Susan...I just wanted you to know, I understand how much work goes into a post like this. By the time we photograph, crop photos and write, we have spent a couple of hours. And let us not forget, the preparing of your recipe. You do a wonderful job on each and every one of your post. I'm so glad I found you. Happy Mother's Day...the day after.

    1. Thank you, Meggie. I feel the same way<3

  7. Hello My dear friend

    Just wanted you to know that I am thinking of you today~

    Lots of love

    1. I feel your love all the way here and wish we were closer so I could give you some comfort. You're in my heart today and always, XOXO

  8. My Mom's Grandma made the best Strawberry Rhubarb pie, and even cobbler. She says it was really really yummy and I saw Mom lick her lips so that must mean it was!

    We SO wish we lived closer :)!

    And I'm sending lots and lots of love today!

  9. That sounds like a delicious pie! And so pretty with the lattice top!

  10. Your pie is BEAUTIFUL! I've never made a lattice-topped pie, or baked with rhubarb, so I'm going to "pin" this recipe for later. Thanks!

  11. I think I've had strawberry rhubarb pie once in my life. it was a bit tart but I liked it. can't wait for strawberry season to begin here....usually the second week in june. only problem with that is I'll be visiting my father in buffalo so might miss picking season.
    stamping sue