Tangy Rhubarb Lattice Pie

By The Canadian Living Test Kitchen

Tested till perfect

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Tangy Rhubarb Lattice PieLattice tops look complicated and time-consuming to assemble. But with our easy-to-follow steps, even a beginner baker will be weaving like a pro.1 user reviews.
Tangy Rhubarb Lattice Pie

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 489489 cal
pro 7 g7g pro
total fat 23 g23g total fat
sat. fat 11 g11g sat. fat
carb 64 g64g carb
fibre 3 g3g fibre
chol 88 mg88mg chol
sodium 365 mg365mg sodium
%RDI: -
calcium 77 calcium
iron 1818 iron
vit A 1212 vit A
vit C 88 vit C
folate 3030 folate

Lattice tops look complicated and time-consuming to assemble. But with our easy-to-follow steps, even a beginner baker will be weaving like a pro.

Ingredients

  • 1 egg yolk 1 egg yolk
  • 1/2 tsp granulated sugar 1/2 tsp granulated sugar
  • Filling:
  • 5 cups chopped rhubarb , (1-1/4 lb/625 g)5 cups chopped rhubarb, (1-1/4 lb/625 g)
  • 1 cup granulated sugar 1 cup granulated sugar
  • 1/3 cup all-purpose flour 1/3 cup all-purpose flour
  • 1 tsp grated orange rind 1 tsp grated orange rind
  • 1 pinch grated nutmeg 1 pinch grated nutmeg
  • Pastry:
  • 3 cups all-purpose flour 3 cups all-purpose flour
  • 1 tsp salt 1 tsp salt
  • 1/2 cup cold butter , cubed1/2 cup cold butter, cubed
  • 1/2 cup cold lard , cubed1/2 cup cold lard, cubed
  • 1 egg 1 egg
  • 2 tsp vinegar 2 tsp vinegar or lemon juice
  • 2/3 cup Ice water 2/3 cup Ice water

Preparation

1-  Pastry: in bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in coarse crumbs with a few larger pieces. In liquid measure, beat egg with vinegar; add enough ice water to make 2/3 cup (150 mL). Drizzle over flour mixture, tossing with fork until ragged dough forms. Press into 2 discs, one slightly larger than the other. Wrap and chill for 30 minutes.

Filling: In bowl, toss rhubarb, sugar, flour, orange rind and nutmeg. On floured surface, roll out small pastry disc to scant 1/4-inch (5 mm) thickness. Fit into 9-inch (23 cm) pie plate; trim, leaving 3/4-inch (2 cm) overhang. Spoon in filling. Set aside.

2-  Roll out remaining pastry; cut into fourteen 1-inch (2.5 cm) wide strips. Arrange half over filling, leaving scant 1/4-inch (5 mm) space between each strip.

3-  Fold back every other strip slightly past centre. Place strip across centre of pie perpendicular to first strips.

4-  Unfold strips. Working on the same side, fold back strips that were not folded back the first time. Place another perpendicular strip on top, leaving scant 1/4-inch (5 mm) between strips. Unfold strips. Repeat on same side with 2 more strips. Repeat with remaining strips on opposite side. Trim strips to edge of pie plate.

5-  Whisk egg yolk with 1 tbsp (15 mL) water; brush some of the egg wash over pastry overhang. Fold overhang up and over strips. To flute edge, use thumb and index finger of one hand to push edge of pastry toward centre and with other index finger, push up pastry between thumb and finger. Brush edge with egg wash, sprinkle with sugar.

Place foil-lined rimmed baking sheet on lowest rack of 425°F (220°C) oven. Place pie on rack above in bottom third of oven; bake for 20 minutes. Reduce heat to 350°F (180°C); bake until golden and filling is bubbly, about 70 minutes. Let cool on rack.

Additional information : Tip: Check the pie after 40 minutes of baking at 350°F (180°C); it should be light golden. If it is darker, cover lightly with foil to prevent overbrowning.

Source : Canadian Living Magazine: June 2005

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