Recipe: Native strawberries and rhubarb bake together in this old-fashioned New England pie
Makes one 9-inch pie
The season when strawberries and rhubarb are available is short, but while it lasts, this is the pie that New England bakers wait all winter to make. In this version, a small amount of nutmeg added to the buttery pastry works well with the fruit. There is only ¾ cup sugar in the filling, which is just enough to balance the tart rhubarb. For the lattice crust, roll the pastry on a floured counter into a 12-inch round and cut 12 strips. Arrange 6 strips over the fruit. Set the remaining 6 strips in a lattice pattern on top (no need to weave) and press the pastry edges together to seal them. For a golden brown glaze, brush the pastry with an egg wash (an egg beaten with a spoonful of water), and sprinkle with sugar. Serve warm with vanilla ice cream, if you like. It’s an old-fashioned treat.
|¼||teaspoon ground nutmeg|
|11||tablespoons cold unsalted butter, cut up|
|¼||cup ice water mixed with 1 teaspoon cider vinegar|
|Extra flour (for sprinkling)|
1. In a food processor, pulse the flour, sugar, salt, and nutmeg to blend them. Add the butter and pulse until the mixture forms small crumbs. Add the water mixture and pulse until it forms larger crumbs that just come together. It should not form a ball. Add more ice water, 1 teaspoon at a time, if necessary.
2. On a lightly floured counter, shape the mixture into a dough. Divide in half and flatten each piece into a disk. Wrap in foil and refrigerate 1 hour.
|¾||pound rhubarb, cut into ½-inch pieces (about 3 cups)|
|1||pint strawberries, stemmed and halved or quartered|
|Egg wash made with 1 egg beaten with 1 tablespoon water|
|Extra sugar (for sprinkling)|
1. Set the oven at 425 degrees. Have on hand a 9-inch pie pan.
2. On a lightly floured counter, roll 1 piece of dough to a 12-inch round. Lift it onto the rolling pin and ease it into the pan.
3. In a bowl, combine the ¾ cup sugar and cornstarch. Add the rhubarb and strawberries and mix gently with a large spatula. Transfer to the pie pan.
4. Roll the remaining dough to a 12-inch round. Cut 12 even strips. Arrange 6 strips, spaced evenly, across the pie. Set the remaining 6 strips on top of the first to form a lattice. Press the pastry edges together and make the rim ½-inch high. Brush the pastry with egg wash and sprinkle with sugar.
5. Bake the pie for 10 minutes. Lower the oven temperature to 350 degrees and continue baking for 40 minutes, or until the pastry is golden brown and the juices are bubbling through the lattice. (Total baking time is 50 minutes.) Transfer to a wire rack to cool. Jean Kressy