Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

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).

Ingredients Nutrition

Directions

  1. Heat oven to 425 degrees F.
  2. Roll pastry for bottom crust and lay into a 10" pie plate.
  3. Roll pastry for top crust; set aside and cover with a damp towel while you mix up the filling.
  4. 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.
  5. 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.
  6. 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.
  7. Pie will keep up to 2 days on the counter (a week in the fridge) if tightly wrapped in foil.