It's a winner!  It took a blue ribbon at the NM State Fair pie contest in 2013.  Plus, even better, it can be made with frozen fruit any time of the year.  Plus it has a beautiful color and deep flavor!

Rhubarb & Raspberry Pie

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  • Prep Time: 35 minutes plus defrosting
  • Baking Time: 55 minutes
  • Serves: 10
Rhubarb & Raspberry Pie


Pastry for double crust 9” pie (deep dish)

5 c.      fresh rhubarb, cut into 1/2” pieces (or frozen cut rhubarb, defrosted)

3 c.      frozen raspberries, defrosted (retain the juices)

1 1/2 c.   sugar, divided

2 T.      tapioca

2T..     flour -- if needed.  See "Baker's Notes" below

            Dash salt

2 T.      butter

Optional glaze:  1/2 egg, beaten, whisked with 1/4 c. half and half


  1. Preheat oven to 400°.
  2. Mix flour, salt and 1 1/4 c. sugar together and stir into rhubarb.  Set aside for 15 minutes.
  3. Mix tapioca and 1/4 c. sugar into raspberries and juices and set aside.  After the rhubarb has rested with the sugar/flour for 15 minutes, stir in the raspberry mixture.
  4. Line bottom of 9” deep dish pie plate with pastry, creating a high fluted edge.
  5. Spoon the filling into the pastry and dot with little pieces of butter.  If there’s extra filling, bake it separately in a small dish.
  6. Top with a lattice or other decorative crust.
  7. Glaze if desired and sprinkle lightly with sugar.
  8. Bake for 55 minutes or until juices are bubbling and crust is golden brown. 

Baker’s Notes and Tips and Tricks

This is similar to another rhubarb raspberry recipe here on Pie Pals; this one features a higher ratio of rhubarb to raspberry.  Given the fact that it's a deep dish pie, I think you can reasonably serve 10 with it...but maybe only 7, depending on the rhubarb lovers at the table!

The ingredient list includes 2T. flour -- if needed.  I have found that, depending on how watery the raspberries are after defrosting, I may not need the flour and that the tapioca is sufficient.  So, my suggestion is that if the rapsberries have a lot of juice when they are defrosted, then add the 2T. flour.  If they're wet and there's a little juice, then the tapioca should do the trick.

Recipe Submitted By

Rebecca Jo Dakota
Rhubarb & Raspberry Pie

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