This double-crusted dessert comes from The Family Table, a collection of treasured family recipes from the Smollett siblings.
- 1 pound frozen rhubarb
- 2 pounds frozen strawberries
- ½ cup fresh lemon juice (from 2 large lemons)
- 1½ cups packed dark brown sugar, more for sprinkling
- ¼ cup cornstarch
- 3 teaspoons pure vanilla extract
- 2 teaspoons ground cinnamon, plus more for sprinkling
- 1 recipe Perfect Pie Crust
- Flour, for rolling out the dough
- 1 egg, lightly whisked
Preheat the oven to 350 degrees.
Bring to a boil the rhubarb, strawberries, lemon juice, and brown sugar in a large saucepan, then reduce the heat to medium. Whisk together the cornstarch and ¼ cup water in a small bowl. Add this slurry to the pan, plus the vanilla and cinnamon. Stir and cook for 20 minutes, or until the rhubarb breaks down and the strawberries become soft. The mixture should look like a chunky jam.
Lightly dust a clean work surface with flour, then roll out 1 dough disc into a round that will fit a 10-inch cast-iron skillet and go up the sides. Lay the dough in the pan and press it gently into the edges. Add the filling to the pan.
Roll out the second dough disc and cut it into 1-inch strips. Lay the strips across the top of the pie horizontally, about an inch apart, then layer more strips on top vertically across the pie. Press the edges to seal. Brush the lattice with egg wash and sprinkle it with more brown sugar and cinnamon.
Bake for about 45 minutes, or until the lattice is golden and the filling is bubbling. Let cool for a few minutes before serving.
Excerpt from The Family Table: Recipes and Moments from a Nomadic Life by Jazz Smollett-Warwell, Jake Smollett, Jurnee Smollett-Bell, and Jussie Smollett. Copyright © 2018 by Jazz Smollett-Warwell, Jake Smollett, Jurnee Smollett-Bell, and Jussie Smollett. Used with permission by HarperCollins Publisher. All rights reserved.