Ingredients for Rhubarb Raspberry Pie
- Pie Dough
- 4 cups rhubarb, sliced 1/2-inch thick
- 1 1/4 cups granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons cornstarch
- Fresh Lemon Juice
- 1 cup fresh raspberries
- 1 large egg
- 1 tablespoon milk
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How to Make Rhubarb Raspberry Pie
- Prepare your favorite pie crust recipe for a double crust (enough for a 9-inch pie).
- Refrigerate the pie dough until ready to use.
- Preheat oven to 425°F (220°C).
- **Make the filling:** In a 3-quart saucepan, combine 4 cups rhubarb (sliced 1/2-inch thick), 1 cup granulated sugar, and 1 teaspoon ground cinnamon. Cook over medium heat, stirring constantly, until the sugar dissolves (about 6 minutes).
- In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons lemon juice.
- Add the cornstarch mixture to the rhubarb mixture. Bring to a boil, stirring constantly, until the rhubarb is thickened (about 5 minutes). Remove from heat and transfer to a bowl.
- Let the rhubarb mixture cool to room temperature (about 30 minutes).
- Gently fold in 1 cup raspberries and 1 cup more sliced rhubarb until just combined.
- Cover and chill the filling in the refrigerator for at least 30 minutes, or until completely cold.
- **Assemble the pie:** Roll out one pie crust and fit it into a 9-inch glass pie plate. Trim, leaving a 1/2-inch overhang.
- Spoon the chilled rhubarb filling into the pie crust, smoothing the top.
- Whisk together 1 large egg and 1 tablespoon milk for the egg wash.
- Roll out the second pie crust and drape it over the filling. Trim, leaving a 1/2-inch overhang.
- Crimp the edges decoratively.
- Cut several slits in the top crust using a sharp knife to allow steam to escape.
- Brush the top crust evenly with the egg wash.
- Sprinkle 2 tablespoons of granulated sugar over the crust.
- Place the pie on a baking sheet in the middle of the preheated oven.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove from oven and let cool completely on a wire rack for at least 1 hour to allow the filling to set.
- Serve with a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
121g
Fat
10g
Carbs
16g
