Raspberry Rhubarb Pie

By Hester

Ingredients

• 1 1/2 cups frozen rhubarb, thawed, drained
• 3/4 cup frozen raspberries, thawed, undrained
• 1/2 cup applesauce
• 1 1/3 cups brown sugar, firmly packed
• 1/4 cup cornstarch
• 1 tablespoon tapioca
• 1 teaspoon almond extract
• 1 tablespoon butter
• pastry for double-crust pie

Details

Servings 1

Preparation

Step 1

Preheat oven to 425°F.

Line a small, 8-inch pie tin with one of the pastry crusts.

Combine all ingredients except butter in bowl and mix well to blend. Puor into pastry-lined tin.

Dot with butter. Place other crust on top of the pie and crimp edges. Cut slits to vent or use a lattice top.
5Bake for 40-50 minutes, until bubbly and crust is brown. If you dislike dark edges, cover pie crust rim with foil for the last 15 minutes of baking.

OPTION: Brush top crust with cream or milk prior to baking, for a golden color. I like to sprinkle some granulated sugar on the pie as soon as it comes out of the oven if doing a lattice top. It won't adhere to a mostly-crust top.