Raspberry Rhubarb Pie

By jab120638

Ingredients

• 1 Heat oven to 350°F. In a large bowl, mix rhubarb, raspberries, 4 tablespoons of the butter, vanilla, 1 1/3 cups of the sugar and flour until all fruit is coated; spoon into deep dish pie crust.
• 2 Slice a few small diamonds in refrigerated crust. Place crust on top of the pie.
• 3 Using a small basting brush; spread remaining melted butter over the top crust. Sprinkle remaining sugar over top.
• 4 Bake 30 minutes. Cover the top of the pie with loose layer of foil; return to oven for an additional 40 to 50 minutes or until the crust is golden brown and the rhubarb mixture is bubbly.
• 5 Remove from the oven; allow to cool 2 to 3 hours. Slice and serving with heaps of vanilla ice cream.

Details

Servings 1
Adapted from bettycrocker.com

Preparation

Step 1

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Heat oven to 350°F. In a large bowl, mix rhubarb, raspberries, 4 tablespoons of the butter, vanilla, 1 1/3 cups of the sugar and flour until all fruit is coated; spoon into deep dish pie crust.

Slice a few small diamonds in refrigerated crust. Place crust on top of the pie.

Bake 30 minutes. Cover the top of the pie with loose layer of foil; return to oven for an additional 40 to 50 minutes or until the crust is golden brown and the rhubarb mixture is bubbly.

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Great pie! I had fresh raspberries and frozen rhubarb, both from my garden, and this is exactly what I was looking to make. I used my grandma's pie crust recipe (instead of pre-made) and made a lattice top. It boiled over a bit, but still tasted delicious! I didn't have a "deep dish" pie plate, so that could be why. We didn't have any vanilla ice cream on hand for the first pie, but will definitely be getting some to go along with the second ... "tart, tangy, and totally delicious" is spot on!

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