Raspberry Rhubarb Lattice Pie

1. 1

   Preheat oven to 350F.

2. 2

   On a lightly floured surface, roll out one half of dough for bottom crust.

3. 3

   Fit into an 11-inch pie plate.

4. 4

   Trim pastry using scissors or a sharp paring knife, and chill.

5. 5

   Keep remaining half of dough, which will be used to make the lattice, refrigerated and wrapped in plastic.

6. 6

   Combine rhubarb and raspberries in a large bowl.

7. 7

   Sprinkle with sugar, flour, and lemon juice.

8. 8

   Toss gently so as not to break raspberries.

9. 9

   Spoon into pie shell, and dot with butter.

10. 10

    Refrigerate while preparing lattice top.

11. 11

    In a small bowl, combine egg and heavy cream, whisking lightly; set aside.

12. 12

    On a lightly floured surface, roll out remaining piece of dough for lattice, and cut it into 1-inch strips.

13. 13

    Weave strips together over filling, and place an extra strip or two along the edge, where the bottom crust joins the lattice top; press this strip with tines of a fork to seal well.

14. 14

    Brush lattice and all pastry edges with egg glaze, sprinkle top with sugar, and place pie on a parchment paper's lined baking sheet.

15. 15

    Bake until pastry is golden brown and juices in center of pie are bubbling, 1 1/4 to 1 1/2 hours.

16. 16

    Transfer to a wire rack to cool before serving.

* Per serving · 4 servings · Values may vary.