Intense flavor and bright crimson color highlight this pie. It's irresistible, really.
Raspberry Rhubarb Pie
Ingredients
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.
Pie Category
All Pies | Pie of the Month | Fruit & Berry Pies | Raspberry | Rhubarb | Raspberry | RhubarbDirections
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.
