Rhubarb Raspberry Pie
photo by QueenJellyBean
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
1 Pie
ingredients
- 709.77 ml rhubarb, chopped into 1/2 inch pieces
- 354.88 ml raspberries, whole and rinsed
- 236.59 ml brown sugar
- 29.58 ml flour
- 0.61 ml salt
- 2 eggs, beaten
- 0.61 ml cinnamon (or less)
- 1 double crust (lots of recipes in search under pie pastry)
directions
- Line a pie plate with pastry and trim edges.
- Preheat oven to 425 degrees.
- Combine the rhubarb and raspberries in a large bowl.
- Combine the sugar, flour, salt, eggs and cinnamon in a medium bowl and whisk well.
- Pour over fruit mixture and stir gently but well.
- Pour into the prepared pie plate and top with remaining crust.
- Seal edges and crimp.
- Slice a few vent holes and bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake for 30 minutes more.
- Remove and place on a pie rack.
- Cool to room temp and serve with a scoop of vanilla ice cream.
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Reviews
-
DELICIOUS!! WOW! I had a deep dish pie pan and used 4 cups raspberries and approximately 3 cups rhubarb and did sprinkle a bit of sugar over the top prior to putting on top crust. Kids licked their plates CLEAN! It was yummy and will be definitely made again before my raspberries are done this year!
-
Truly enjoyed the pie. I used a stoneware pie dish, cook time was way too short for it. Another mistake of my own was buying the fruit before finding the recipe. I only bought one bag of rhubarb and one bag of raspberries. Next time I will buy two bags of rhubarb and one bag of raspberries, it will be much closer to the recipe's measurements. :-) Too bad I can't grow rhubarb or raspberries in the Nevada desert.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois