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.

Photo by Eric S.
Adapted from tasteofhome.com

PREP TIME

45

minutes

TOTAL TIME

80

minutes

SERVINGS

6

servings

PREP TIME

45

minutes

TOTAL TIME

80

minutes

SERVINGS

6

servings

Adapted from tasteofhome.com

Ingredients

  • 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

Directions

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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