Rhubarb Raspberry Pie

Name: Rhubarb Raspberry Pie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6-8 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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)

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.

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 rhubarb, raspberries and lemon juice. Let stand at least 15 minutes or up to 1 hour to soften tapioca; stir gently several times.
Preheat oven to 375°. Line a pie plate with bottom crust. Pour filling into crust. Top with a lattice crust. Bake 45-55 minutes or until the crust is golden brown and filling is bubbly. Serve warm or at room temperature.

Nutrition Facts

1 piece: 378 calories, 14g fat (6g saturated fat), 10mg cholesterol, 203mg sodium, 61g carbohydrate (29g sugars, 2g fiber), 3g protein.

Reviews

Click stars to rate

Average Rating:

Onebusylady

Aug 22, 2012

Awesome flavor combination! I really enjoyed the sweet - tart mix of this pie. Will be making this again for sure. I might put the raspberries through a food mill to take the seeds out and just use the pulp next time though - just a thought for those who don't like the seeds.