Ingredients for Raspberry Rhubarb Pie
- Frozen Rhubarb
- Frozen Raspberries
- Applesauce
- Brown Sugar
- 2 tablespoons cornstarch
- Tapioca
- Almond Extract
- Butter
- Pastry For Double Crust Pie
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How to Make Raspberry Rhubarb Pie
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, unfold one sheet of frozen pie crust and gently press it into a 9-inch pie plate.
- In a large bowl, combine the raspberries, rhubarb, sugar, cornstarch, lemon juice, and spices. Gently toss to coat.
- Pour the raspberry rhubarb filling into the pie crust.
- Unfold the second sheet of frozen pie crust and either place it over the filling or cut it into strips for a lattice top. Crimp the edges to seal.
- Cut several slits in the top crust to allow steam to escape.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
217g
Fat
6g
Carbs
22g