Prep 10 mins
Cook 50 mins
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.
- Preheat oven to 425°F.
- Line a small, 8-inch pie tin with one of the pastry crusts.
- Combine all ingredients except butter in bowl and mix well to blend. Puor into pastry-lined tin.
- Dot with butter. Place other crust on top of the pie and crimp edges. Cut slits to vent or use a lattice top.
- 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.
- 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.
- I highly recommend serving this pie cold, with whipped cream, or slightly warm, with a scoop of vanilla ice cream.
Loved it! Made with a lattice top, and it looked (and tasted) so lovely. My raspberries came sweetened. Check your edges at 20 minutes- they'll probably need to be covered with foil at this point. Let sit several hours until completely cool before cutting, and you'll be rewarded with perfect slices that hold their shape. 40 minutes was a good bake time for me.
i loved this! i used fresh raspberries and rhubarb, omitted the cornstarch and almond extract (since i didnt have any) and upped the tapioca to 5 tablespoons. i also did a lattice topping like suggested. it turned out wonderful! cannot wait to make this again.