Rhubarb Raspberry Pie Recipe 🥧

Introduction:

Not too tart but not too sweet, this beautiful pie is the herald of summertime! Serve with vanilla ice cream to balance the tartness of the rhubarb. I prefer this to strawberry-rhubarb pie because I do not like the texture of cooked strawberries. You can use your favorite pie crust in this recipe.

Recipe Information:

• Name: Rhubarb Raspberry Pie
• Category: Pie
• Keywords: Dessert, Raspberries, Berries, Fruit, Low Protein, Low Cholesterol, Healthy, Weeknight, < 4 Hours
• Servings: 8
• Cook Time: 50 minutes
• Prep Time: 45 minutes
• Total Time: 1 hour and 35 minutes
• Calories: 276.1 per serving
• Fat Content: 8.5g
• Saturated Fat Content: 2.1g
• Cholesterol Content: 26.7mg
• Sodium Content: 130.6mg
• Carbohydrate Content: 48.5g
• Fiber Content: 4g
• Sugar Content: 30.3g
• Protein Content: 3.3g

Ingredients:

• 4 cups rhubarb, sliced
• 1 1/2 cups sugar
• 1 teaspoon cinnamon
• 1/2 cup cornstarch
• 3 tablespoons fresh lemon juice
• 3 cups raspberries
• 1 egg
• 1 tablespoon milk

Instructions:

1. Make Pie Crust:

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   • Prepare pie crust for a two-crust pie according to your favorite recipe.
   • Refrigerate pie dough until ready to use.

2. Prepare Filling:

   • Cut enough rhubarb crosswise into 1/2-inch slices to measure 4 cups (reserve one cup).
   • In a 3-quart kettle, stir together 3 cups rhubarb, 1 cup sugar, and cinnamon.
   • Cook over moderate heat, stirring constantly, until sugar is melted, about 6 minutes.
   • In a small bowl, stir together cornstarch and lemon juice.
   • Add cornstarch mixture to rhubarb mixture and boil, stirring constantly, until rhubarb is thickened, about 5 minutes.
   • Transfer mixture to a bowl and cool to room temperature, about 30 minutes.
   • Fold raspberries and the remaining cup of rhubarb into the mixture until just combined.
   • Chill rhubarb filling, covered, for at least 30 minutes or until cold.

3. Assemble and Bake:

   • Preheat oven to 425°F.
   • In a small bowl, whisk together egg and milk to make an egg wash.
   • Fit an 11-inch round of dough into a 9-inch (1-quart) glass pie plate and trim, leaving a 1/2-inch overhang.
   • Spoon rhubarb filling into the shell, smoothing the top, and brush the edge of the crust with egg wash.
   • Drape the remaining pastry round over the filling and trim, leaving a 1/2-inch overhang.
   • Crimp the edge decoratively.
   • With a sharp small knife, score a decorative pattern on the crust and brush the crust evenly with some egg wash.
   • Sprinkle the crust with the remaining 2 tablespoons sugar.
   • Bake the pie on a baking sheet in the middle of the oven for 45-50 minutes or until the crust is golden brown and cooked through. If the pastry gets too brown too quickly, tent the pie with foil.
   • Transfer the pie to a rack and cool for at least 1 hour to set the filling.

4. Serve:

   • Serve the pie with vanilla ice cream.

Notes:

• If you use frozen rhubarb or frozen raspberries, ensure they are well-thawed and drained. You may need to use additional thickener to achieve the proper consistency.

Enjoy this delightful Rhubarb Raspberry Pie as a perfect summer dessert! 🌞🥧