Tangy Rhubarb Lattice Pie

By The Canadian Living Test Kitchen

50 people added this to their Recipe Box

This recipe makes 8 servings

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 1egg yolkegg yolks
1/2 tsp granulated sugar 1/2 1/2tsp tspgranulated sugar
Filling:
5 5cups cupschopped rhubarb, (1-1/4 lb/625 g)
1 cup granulated sugar 1 1cup cupgranulated sugar
1/3 cup all-purpose flour 1/3 1/3cup cupall-purpose flour
1 tsp grated orange rind 1 1tsp tspgrated orange rind
1 pinch grated nutmeg 1 1pinch pinchgrated nutmeg
Pastry:
3 cups all-purpose flour 3 3cups cupsall-purpose flour
1 tsp salt 1 1tsp tspsalt
1/2 cup cold butter , cubed1/2 1/2cup cupcold butter, cubed
1/2 cup cold lard , cubed1/2 1/2cup cupcold lard, cubed
1 egg 1 1eggeggs
2 tsp vinegar 2 2tsp tspvinegar or lemon juice
2/3 cup Ice water 2/3 2/3cup cupIce 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