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Raspberry Rhubarb Pie
 
recipe image
Prep Time: 45 Minutes
Cook Time: 35 Minutes
Ready In: 80 Minutes
Servings: 6
—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.
By RecipeOfHealth.com