Taste of Home
Raspberry Rhubarb Pie
TOTAL TIME: Prep: 45 min. + standing Bake: 35 min. + cooling
YIELD: 8 servings.
—Joy Allred, Heber City, Utah
Ingredients
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1-1/3 cups sugar
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1/4 cup quick-cooking tapioca
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1/4 teaspoon salt
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1/4 teaspoon ground cinnamon
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3 cups chopped fresh or frozen rhubarb (1-inch pieces), thawed and drained
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1 cup fresh or frozen unsweetened raspberries
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Pastry for a double-crust pie (9 inches)
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2 teaspoons butter
Directions
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1.
In a large bowl, combine the sugar, tapioca, salt and cinnamon. Add rhubarb and raspberries; toss gently. Let stand for 20 minutes.
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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.
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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.
Nutrition Facts
1 piece: 415 calories, 15g fat (7g saturated fat), 13mg cholesterol, 286mg sodium, 68g carbohydrate (36g sugars, 2g fiber), 3g protein.
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