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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Joy Allred, Heber City, Utah 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.
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