strawberry rhubarb pie!

so i've been having pie hankerings this summer. don't judge. anyways, i decided to make strawberry rhubarb pie, kind of inspired by those empanadas i made a few weeks ago. i also got REALLY ambitious and made a lattice top instead of the regular pie top. i did not make the dough homemade though. but it came out delicious (in spite of a too large pan). the lattice is half-hassle half-fun but super satisfying.

strawberry rhubarb pie.

ingredients

4 c rhubarb, chopped

2 c strawberries, halved (frozen is fine)

1 c sugar

2 T orange juice (about the amount from half an orange)

1 T cornstarch

pie dough (2 circles)

directions

1. mix the first five ingredients together in a bowl and let rest in the fridge for about 45 minutes.

2. drain out the juice into a saucepan. heat over medium until simmering, stirring occasionally, until thickened. preheat the oven to 450.

3. place one of the crusts into a pie pan. slice the other one into 1/2 inch strips.

4. pour the fruit into the crust and drizzle some of that thickened juice over it (you don't want it too juicy but want it to end up gooey....i don't know, i used about half of the liquid)

5. then arrange the lattice on top using this superclever method (courtesy of the Joy of Cooking that my grandma gave me):

-lay the strips out about 3/4 of an inch apart (long ones in the middle and

short ones toward the edges)

-take every-other strip and fold it in half back on itself

-lay down the first perpendicular strip, starting nearest to the middle with

the longest one

-unfold the original strips and fold back the alternates

-lay down the second perpendicular strip

-continue until you get to the edge

-fold the strips over the opposite direction and do the other half of the pie

6. put the pie pan on a baking sheet (i did this because it avoided the oven-mitt-crust-crunch when trying to pick up the pie) and bake at 450 for 10 minutes. lower the temperature to 350 and bake for another 45 minutes.