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Strawberry Rhubarb Slab Pie with Rose Water

pie on white plate with fork, glass of water on round stool on striped rug
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Ingredients

Scale
  • prepared pie crusts (2 packages, you’ll use 3 of 4)
  • 3 cups sliced strawberries
  • 3 to 4 rhubarb stalks, sliced into 1/2” pieces
  • 1/2 cup sugar
  • 1 tablespoon rosewater
  • 1 tablespoon fresh lemon juice and the zest of one lemon (or 5–6 drops lemon essential oil)
  • 3 tablespoons cornstarch
  • 1 egg

Instructions

  1. Preheat oven to 400 degrees F.
  2. Slice strawberries and rhubarb and place into a large mixing bowl.
  3. Stir fruit with sugar, cornstarch, rosewater, and lemon essential oil, then fill into prepared pie crust.
  4. Slice the second pie crust into long strips and arrange in a lattice pattern. Brush with egg wash.
  5. Bake pie for 20 minutes, then reduce temperature to 350, cover pie with foil, and bake for an additional 20 minutes.
  6. Remove pie from oven and let cool before serving.

Find it online: https://mostlovelythings.com/strawberry-rhubarb-and-rose-slab-pie/