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Rhubarb Raspberry Pie

The tastes of summer rolled into one pie...rhubarb and raspberry meld together in this delicious pie.

Course Dessert
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6

Ingredients

  • 1 double pie crust
  • 3 cups fresh or frozen rhubarb sliced 1/2 inch thick
  • 2 cups fresh or frozen raspberries
  • 1 1/3 cup sugar use 1 1/2 cup if you like a sweeter pie
  • 1/3 cup flour

Instructions

  1. Make or purchase piecrust.  Heat oven to 425 degrees.

  2. Mix sugar and flour together.

  3. Gently stir the sugar mixture into the fruit.

  4. Pour fruit into 9 inch pie plate lined with a piecrust.

  5. Top with second piecrust and crimp edges.  Cut several holes on top to allow the steam to escape.

  6. Brush cold water on top of crust and sprinkle with sugar.  Cover edge of crust with foil to prevent over-browning.  Remove foil in last 15 minutes of baking time.

  7. Bake 40-50 or longer until juice is starting to bubble at edges.