Raspberry Rhubarb Pie Recipe

Raspberry Rhubarb Pie Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

—Joy Allred, Heber City, Utah

[X]

Rate Raspberry Rhubarb Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Raspberry Rhubarb Pie Recipe

Prep: 45 min. + standing Bake: 35 min. + cooling

Yield: 6-8 Servings

45 35 80

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.
Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes longer or until pastry is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Yield: 6-8 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional 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.

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