Rhubarb Raspberry Pie

Recipe by Diana Adcock
READY IN: 50mins
YIELD: 1 Pie


  • 3
    cups rhubarb, chopped into 1/2 inch pieces
  • 1 12
    cups raspberries, whole and rinsed
  • 2
    tablespoons flour
  • 18
    teaspoon salt
  • 2
    eggs, beaten
  • 18
    teaspoon cinnamon (or less)
  • 1
    double crust (lots of recipes in search under pie pastry)


  • Line a pie plate with pastry and trim edges.
  • Preheat oven to 425 degrees.
  • Combine the rhubarb and raspberries in a large bowl.
  • Combine the sugar, flour, salt, eggs and cinnamon in a medium bowl and whisk well.
  • Pour over fruit mixture and stir gently but well.
  • Pour into the prepared pie plate and top with remaining crust.
  • Seal edges and crimp.
  • Slice a few vent holes and bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake for 30 minutes more.
  • Remove and place on a pie rack.
  • Cool to room temp and serve with a scoop of vanilla ice cream.