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Raspberry-Rhubarb Pie

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
8 servings
Category
Fruit
Pies and Pastries
Course
Desserts
Credit
Mary Gomez Chebeague Parents Association, Chebeague Island,
Sources
Yankee Magazine Church Suppers and Potluck Dinners Cookbook
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When rhubarb is in season, pie comes to mind. Although we adore the combination of rhubarb and strawberries, we have found one that may be even better: raspberries and rhubarb! Both sweet and tart, this is the perfect pie. For maximum pleasure, serve with whipped cream or a scoop of vanilla ice cream.

Ingredients
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
Instructions

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 rhubarb mixture into 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.

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The Old Farmer's Almanac Editors

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