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Raspberry Rhubarb Pie Recipe

Raspberry Rhubarb Pie Recipe

—Joy Allred, Heber City, Utah
TOTAL TIME: Prep: 45 min. + standing Bake: 35 min. + cooling YIELD:6-8 servings

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

  • 1. In a large bowl, combine the sugar, tapioca, salt and cinnamon. Add rhubarb and raspberries; toss gently. Let stand for 20 minutes.
  • 2. 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.
  • 3. 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.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.