Raspberry-Rhubarb Pie | Almanac.com

Bake a sweet-tart raspberry-rhubarb pie with fresh or frozen raspberries, chopped rhubarb, and a flaky double crust. A delicious spring and summer dessert!

Rezept

Fruit

Zutaten:

unbaked pastry for double-crust, 9-inch pie
3 cups chopped rhubarb
1-1/4 cups sugar, divided
3 tablespoons all-purpose flour
pinch of salt
2 cups fresh or frozen raspberries
1 tablespoon butter, cut into small pieces

Arbeitsschritte:

Preheat oven to 450°F.
Line a 9-inch pie plate with pastry for bottom crust.In a bowl, combine rhubarb with 1 cup of sugar, flour, and salt.
Allow to stand for 10 minutes.In a separate bowl, combine raspberries with remaining 1/4 cup of sugar.Pour the rhubarb mixture into the pie plate.
Drain raspberries and layer on top of rhubarb, then dot with butter.
Cover with the top crust and seal edges.Bake for 15 minutes.
Reduce heat to 325°F and bake for 30 minutes, or until pie is golden brown.