Home > Recipes > Raspberry Rhubarb Pie

Raspberry Rhubarb Pie Recipe

Photo by: Taste of Home

Be the first to write a review

Rate recipe

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Raspberry Rhubarb Pie Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

6-8 Servings
Prep: 45 min. + standing Bake: 35 min.

Ingredients

1-1/3 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups chopped fresh or frozen rhubarb (1-inch pieces), thawed and drained
1 cup fresh or frozen unsweetened raspberries
Pastry for a double-crust pie (9 inches)
2 teaspoons butter

Directions

In a large bowl, combine the sugar, tapioca, salt and cinnamon. Add rhubarb and raspberries; toss gently. Let stand for 20 minutes.
Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. Pour filling into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
Cover edges loosely with foil. Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes longer or until pastry is golden brown and filling is bubbly. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 415 calories, 15 g fat (7 g saturated fat), 13 mg cholesterol, 286 mg sodium, 68 g carbohydrate, 2 g fiber, 3 g protein.

Raspberry Rhubarb Pie published in Birds & Blooms April/May 2001, p33