Recipe: Lattice Crust Pie with Rhubarb, Peaches and Strawberries

LATTICE CRUST PIE WITH RHUBARB, PEACHES AND STRAWBERRIES

"Simple one-fruit summer pies are good, but mixed-fruit pies are even better A quartet of fruits is baked together in this pie, but each one retains its individual texture and flavor The juices of these four fruits cook into a thick syrup that is sweet yet tang. The lattice crust gives the pie a fresh country look. Serve with French vanilla ice cream."



FOR THE PASTRY:
2 cups all-purpose flour or pastry flour (do not use whole-wheat pastry flour)
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
3 tablespoons vegetable shortening, chilled
1 egg
1 tablespoon fresh lemon juice
3 to 4 tablespoons ice water
FOR THE FILLING:
1 1/2 cups cut-up rhubarb (1/2-inch pieces)
2 medium peaches, peeled or unpeeled, pitted, and sliced 1/2 inch thick
1 pint strawberries, hulled and sliced 1/2 inch thick
2 medium purple plums, pitted and cut into 1/2-inch pieces
3/4 cup sugar
1/4 teaspoon nutmeg, preferably freshly grated
1/2 teaspoon ground cinnamon
1/3 cup all-purpose flour
3 tablespoons fresh lemon juice
EGG GLAZE:
1 egg
1 tablespoon water

TO MAKE THE PASTRY:
In a food processor, combine the 2 cups flour and salt and process briefly to mix. Add the butter and shortening and process until the mixture is the consistency of coarse meal, 5 to 10 seconds.

With the motor running, gradually add the egg, lemon juice, and 3 tablespoons ice water. Process until the dough just begins to come together and will hold a shape when pressed, add more ice water if necessary. Gather into a ball, divide in half, and flatten each half into a thick disk. Wrap in waxed paper or plastic wrap and refrigerate for 2 to 4 hours.

TO MAKE THE FILLING:
Combine all the fruits in a medium bowl. Add 3/4 cup sugar, nutmeg, cinnamon, 1/2 cup flour, and lemon juice and stir until the fruit is evenly mixed with the dry ingredients and lemon juice.

TO FILL AND BAKE THE PIE:
Preheat the oven to 425 degrees F.

On a floured work surface, roll out 1 dough disk into an 11-inch round about 1/4-inch in thickness. Ease 1 round over a 9-inch pie dish, and then work the pastry into the dish, crimping the edges about 1/2-inch above the rim.

Make the egg glaze by beating together the egg and water until frothy, then brush some of it on the sides and bottom of the pie crust. Spoon the fruit into the pie, heaping it in the center.

Roll out the remaining dough disk into an 11-inch round. Cut it into strips about 1-inch wide.

Brush the edge of the pie crust with some of the glaze. Place a row of the dough strips across the pie, spacing them 3/4-inch apart and pinching the ends to the rim of the crust so they adhere. Arrange the remaining strips in the opposite direction on top of the pie, so the strips, when touching, are at right angles. Brush the strips with the egg glaze.

Place the pie on a baking sheet. Bake for 10 minutes. Reduce the heat to 350 degrees F and continue to bake until browned and bubbling, 35 to 45 minutes. Check the crust once to make sure it is not browning too quickly Transfer to a rack and let cool completely before serving.

TO MAKE AHEAD:
This may be prepared and baked 8 hours in advance and kept at room temperature until serving.

Makes 1 (9-inch) pie, 6-8 servings
Source: The Taste of Summer by Diane Rossen Worthington