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Rhubarb Raspberry Pie Recipe

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My family loves rhubarb and raspberries, so I was happy to find this recipe several years ago. We recently moved from the city to the country and are thoroughly enjoying our new life-style.

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6-8 Servings
Prep: 15 min. + standing Bake: 45 min.

Ingredients

1 cup sugar
1/4 cup quick-cooking tapioca
4 cups chopped fresh or frozen rhubarb
1 cup fresh or frozen unsweetened raspberries
2 tablespoons lemon juice
Pastry for double-crust pie (9 inches)

Directions

In a large bowl, combine sugar and tapioca. Gently stir in the rhubarb, raspberries and lemon juice. Let stand for at least 15 minutes or up to 1 hour to soften tapioca; stir gently several times.
Line a pie plate with bottom crust. Pour filling into crust. Top with a lattice crust. Bake at 375° for 45-55 minutes or until the crust is golden brown and filling is bubbly. Serve warm or at room temperature. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 378 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 203 mg sodium, 61 g carbohydrate, 2 g fiber, 3 g protein.

Rhubarb Raspberry Pie published in Country Extra May 1996, p49

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