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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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We have both raspberries and rhubarb growing in our yard, and when we can't use it all fresh, it gets frozen. This recipe was made with frozen raspberries and rhubarb. I invented this pie one day while peeking through the freezer. Although I love my own pastry crust, this was made with frozen pie crust sheets. Ingredients:
1 1/2 cups frozen rhubarb, thawed, drained |
3/4 cup frozen raspberries, thawed, undrained |
1/2 cup applesauce |
1 1/3 cups brown sugar, firmly packed |
1/4 cup cornstarch |
1 tablespoon tapioca |
1 teaspoon almond extract |
1 tablespoon butter |
pastry for double-crust pie |
Directions:
1. Preheat oven to 425°F.
2. Line a small, 8-inch pie tin with one of the pastry crusts.
3. Combine all ingredients except butter in bowl and mix well to blend. Puor into pastry-lined tin.
4. Dot with butter. Place other crust on top of the pie and crimp edges. Cut slits to vent or use a lattice top.
5. Bake for 40-50 minutes, until bubbly and crust is brown. If you dislike dark edges, cover pie crust rim with foil for the last 15 minutes of baking.
6. OPTION: Brush top crust with cream or milk prior to baking, for a golden color. I like to sprinkle some granulated sugar on the pie as soon as it comes out of the oven if doing a lattice top. It won't adhere to a mostly-crust top.
7. I highly recommend serving this pie cold, with whipped cream, or slightly warm, with a scoop of vanilla ice cream.
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