Raspberry Rhubarb Pie

Recipe by PainterCook
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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