Raspberry Rhubarb Pie
"The flavors in this pie are a late summer favorite of mine. I don't give a recipe for the pastry as good pastry is fickle, and depends greatly on the conditions you're baking in--use your favorite recipe. Baking times for this recipe are mere suggestions, as my oven has temperature maintenance issues, so I'm not able to give exact times--I just check early and often when I bake. Use your best judgment! Time does not include pastry prep (though I usually make mine the night before so it doesn't really add much time to the actual pie making for me)."
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 1 (10 inch) pastry for double-crust pie
- 1 1⁄2 cups chopped frozen rhubarb (thawed or frozen works fine)
- 3 1⁄2 cups fresh raspberries
- 1⁄2 cup white wheat flour
- 1 tablespoon cornstarch
- 1⁄4 teaspoon powdered ginger
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon apple cider vinegar
- 1⁄4 cup white sugar
- 1⁄2 cup loosely packed brown sugar (use more or less depending on how sweet your berries are and how tart your rhubarb is)
- milk (to garnish)
- additional sugar (to garnish)
directions
- Heat oven to 425 degrees F.
- Roll pastry for bottom crust and lay into a 10" pie plate.
- Roll pastry for top crust; set aside and cover with a damp towel while you mix up the filling.
- Combine rhubarb and raspberries in bowl. Mix flour and cornstarch till well blended in small bowl, then add to fruit. Stir till well coated. Add spices, vinegar, and sugars and stir briefly. Let sit a few minutes, then stir again till raspberries break down and begin to juice. If you prefer whole raspberries in your pies, this recipe is not for you.
- When filling is well mixed, pour into bottom pie crust. Lay top crust over pie and seal. Cut steam slits. Brush with milk. Sprinkle with sugar if desired.
- Bake pie for 15 mintues at 425, then lower heat to 350 and finish (about 30-45 minutes; wrap edges of crust in foil if they brown too quickly). Pie is done when crust is golden brown and filling is bubbly. Let cool slightly before serving.
- Pie will keep up to 2 days on the counter (a week in the fridge) if tightly wrapped in foil.
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RECIPE SUBMITTED BY
velorutionista
minneapolis, 63
<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /> <br />Hubby and I are currently living in St. Paul, MN in a great little neighborhood with tons of independent businesses. We have restaurants, natural foods coops (yes, plural!!), libraries, neighborhood movie theaters, everything is easy walking or biking distance--we love it! We enjoy biking a lot, too, and the Twin Cities have a fantastic network of bike trails, tons of things to do and see?we?ve found the perfect location! We currently live in an apartment, so our gardening attempts are limited to 3 large pots of herbs (one is all basil, the others are a mix of rosemary, tarragon, thai basil, mint, curry plant, sage, thyme, and oregano). We're saving for a house, so eventually we'll have a yard to plant more veggies in, but for now the herb pots do pretty well! <br /> <br />I enjoy cooking in my spare time (well, and my not-so-spare time, too...my hubby, who also loves to cook, accuses me of planning way-too-elaborate weeknight meals, but he never complains once he starts eating...no matter how late it is!) We are pretty adamant about eating healthy and sustainable foods. I try to make a point to source the majority of my ingredients as locally as possible, and I'm very lucky to have the wonderful St. Paul farmer's market available year round (though in the winter my choices are limited to fresh eggs, organic/free-range meat of all sorts, cheese, honey, baked goods...limited, right?...poor me!...in the summer the market is bursting with all that plus all manner of vegetables, and I've never met a vegetable there I didn't like). I also eat a good deal of wild game meat (elk, deer, antelope) because my family (who still live in MT) ship a box of hunting season bounty to us every winter. What doesn't come from the farmers market or the wild game express comes from my local natural foods co-op (St. Paul's Mississippi Market), which has a plethora of local products to choose from as well! <br /> <br />I try to eat as healthfully as possible, so if I make your recipe, I may alter it to fit my preferred diet (i.e. I'll cut down on fat, add veggies, change cuts of meat, cut down on cheese and certain condiments like mayo, etc.). I will still rate the recipe unless I pretty much don't follow it at all, in which case I'll just leave a comment with what I did--I always like to see what others have done with recipes, but I don't think it's fair to grade the recipe if I didn't actually follow it! I won?t generally make a recipe if it calls for ingredients I don?t like (and can?t sub out for something I do like), so most of my ratings are pretty high for that reason. I?ve never really understood people who try a recipe and then give it a very low rating only because they don?t like the ingredients called for. Anyhow. <br /> <br />My rating system for recipes is pretty simple. I won?t give a star rating to a recipe if I don?t follow it fairly closely. If I do give your recipe a star rating, this is what it means: <br />5 stars = fantastic flavor or unique (and tasty) & the recipe worked as written?would definitely make it again <br />4 stars = good flavor &/or the recipe needed only some minor changes to work?would likely make again <br />3 stars = the recipe needed a fair bit of alteration to be edible?might try it again, but would make some major changes <br />2 stars = good idea in theory, bad recipe in practice?would only try it again (with massive changes) if I?m feeling ambitious/creative <br />1 star = inedible?would not be trying it again</p>
