Intense flavor and bright crimson color highlight this pie.  It's irresistible, really.

Raspberry Rhubarb Pie

5.0/5 rating (1 votes)
  • Prep Time: 45 minutes
  • Baking Time: 55 minutes
  • Serves: 10
Raspberry Rhubarb Pie


Pastry for double crust 9” pie

4 c.      fresh rhubarb, cut into 1/2” pieces

4 c.      frozen raspberries, defrosted (retain juices)

1 1/2 c.   sugar, divided

2 T.      tapioca

1/4 c.   flour

            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 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 little dish.

6.    Top with a lattice crust.

7.    Glaze if desired and sprinkle lightly with sugar.

8.    Bake for 50-55 minutes or until juices are bubbling and crust is golden brown. 

Recipe Submitted By

Rebecca Jo Dakota
Raspberry Rhubarb Pie

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