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Rhubarb Berry Pie Recipe

100% would make again

The ingredients in this pie are abundant in this area of the country. Our valley is famous for its fields of berries as well as for rhubarb. I'm always delighted to share this favorite recipe of ours with rhubarb and berry lovers!

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8 Servings
Prep: 10 min. + standing Bake: 45 min. + cooling

Ingredients

3 cups diced fresh or frozen rhubarb, thawed and drained
1 cup fresh raspberries or strawberries
1/2 teaspoon lemon juice
1/8 teaspoon almond extract
1-1/3 cups sugar
3 tablespoons quick-cooking tapioca
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Pastry for double-crust pie (9 inches)
1 tablespoon butter

Directions

In a large bowl, combine the rhubarb, berries, lemon juice and extract. Add the sugar, tapioca, flour, salt and nutmeg. Add to the fruit mixture; toss gently to coat. Let stand for 15 minutes.
Line a 9-in. pie plate with bottom crust. Add filling. Dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

Nutrition Facts: 1 serving (1 piece) equals 418 calories, 16 g fat (7 g saturated fat), 14 mg cholesterol, 254 mg sodium, 68 g carbohydrate, 2 g fiber, 3 g protein.

Rhubarb Berry Pie published in Bountiful Harvest Cookbook , p88

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