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Raspberry Rhubarb Pie


Let dessert be refreshing with a slice of this Raspberry Rhubarb Pie. It is the perfect way to end a meal at any time of the year.

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Rate this recipe 4.2/5 (23 Votes)


  • 1 1/3 cups sugar
  • 1/4 cup quick-cooking tapioca
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 cups rhubarb, chopped 1 inch pieces, fresh or frozen, thawed and drained
  • 1 cup unsweetened raspberries, fresh or frozen
  • Pastry for a double-crust pie (9 inches)
  • 2 teaspoons butter


Servings 6
Preparation time 45mins
Cooking time 80mins
Adapted from


Step 1

In a large bowl, combine the sugar, tapioca, salt and cinnamon. Add rhubarb and raspberries; toss gently. Let stand for 20 minutes.

Line a 9-inch pie plate with bottom pastry; trim pastry even with edge. Pour filling into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.

Bake at 400°F for 30 minutes. Remove foil; bake 5-10 minutes longer or until pastry is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent over browning if necessary.

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