Rhubarb Raspberry Pie

Ingredients

• 3 cups rhubarb, chopped into 1/2 inch pieces
• 1 1/2 cups raspberries, whole and rinsed
• 1 cup brown sugar
• 2 tablespoons flour
• 1/8 teaspoon salt
• 2 eggs, beaten
• 1/8 teaspoon cinnamon (or less)
• 1 double crust (lots of recipes in search under pie pastry)

Directions

1. 1

   Line a pie plate with pastry and trim edges.

2. 2

   Preheat oven to 425 degrees.

3. 3

   Combine the rhubarb and raspberries in a large bowl.

4. 4

   Combine the sugar, flour, salt, eggs and cinnamon in a medium bowl and whisk well.

5. 5

   Pour over fruit mixture and stir gently but well.

6. 6

   Pour into the prepared pie plate and top with remaining crust.

7. 7

   Seal edges and crimp.

8. 8

   Slice a few vent holes and bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake for 30 minutes more.

9. 9

   Remove and place on a pie rack.

10. 10

    Cool to room temp and serve with a scoop of vanilla ice cream.