Rhubarb Raspberry Pie Recipe #25114
Ah yes, spring is here and this is the perfect pie to celebrate with! Enjoy!!!
by DiB's
50 min | 10 min prep
1 Pie
- 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)
- 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.
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5 stars