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Mostly Rhubarb Pie | In Jennie's Kitchen

Double Crust Mostly Rhubarb Pie

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8

Ingredients
  

  • 4 rhubarb stalks sliced ½-inch thick
  • 3 strawberries diced fine
  • 1/3 of an apple diced fine
  • 1 cup granulated natural cane sugar
  • Juice of ½ a lemon
  • 3 tablespoons flour
  • 1 double piecrust use this recipe
  • 1 ½ cups cocoa streusel topping from this recipe

Instructions
 

  • Preheat the oven to 425ºF (220ºC).
  • Add the rhubarb, strawberries, apple, sugar, lemon juice, and flour to a deep bowl. Stir to combine; set aside.
  • Roll out one piecrust into a 10-inch circle. Gently fit it into a 9-inch pie plate.
  • Spread the filling into the crust.
  • Sprinkle the crumb topping over the filling.
  • Roll the remaining piecrust into a 9-inch circle. Cut the dough into ½ to ¾-inch strips, and arrange on top in a lattice pattern. Trim the edges, and crimp the crust or flute the edges, as desired.
  • Bake for 15 minutes. Reduce oven temperature to 350ºF. Bake until the crust is a deep golden color, and the juices are bubbling from the pie, 30 to 40 minutes. Let cool completely before cutting.