Rhubarb Raspberry Pie

Rhubarb Raspberry Pie

Three pie favorites--rhubarb, red raspberries, and apples--provide the perfect complement of sweetness and tang in the rosy-hued filling.

by 3  people
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Desserts, Pie
Recipe from Better Homes and Gardens
SERVINGS
8
PREP TIME
30 mins

Rhubarb Raspberry Pie

Three pie favorites--rhubarb, red raspberries, and apples--provide the perfect complement of sweetness and tang in the rosy-hued filling.

Rhubarb Raspberry Pie
SERVINGS
8
PREP TIME
30 mins
by 3  people
add your rating
add a comment

Related Categories:

Desserts, Pie
Ingredients
  • 1 3/4  cups sugar
  • 1/3  cup all-purpose flour
  • 4   cups chopped fresh rhubarb or frozen rhubarb*
  • 1   medium cooking apple, peeled and coarsely shredded
  • 1   recipe Pastry for a Double-Crust Pie (recipe follows)
  • 1   cup raspberries
Pastry for a Double-Crust Pie
  • 2   cups all-purpose flour
  • 1/2  teaspoon salt
  • 2/3  cup shortening
  • 7 - 8   tablespoons water

Related Video
How to Make Apple Pie Filling

Knowing how to make apple pie filling is one of those things that practically defineswhat it is to be an American...well, an American home cook, anyway!

Directions
1. 
In a large mixing bowl stir together the sugar and flour. Stir in rhubarb, raspberries, and apple. Transfer to a pastry-lined 9-inch pie plate. Trim pastry even with the rim of the pie plate. Cut slits in the top crust. Place top crust over fruit filling. Seal and flute the edge. Cover edges with foil; bake in a 375 degree F. oven for 25 minutes. Remove foil. Bake 20 to 25 minutes more or until top is golden and fruit is tender. Cool on a wire rack for two hours before serving. Makes 8 servings.
Pastry for a Double-Crust Pie
1. 
In a large mixing bowl stir together the sugar and flour. Stir in rhubarb, raspberries, and apple. Transfer to a pastry-lined 9-inch pie plate. Trim pastry even with the rim of the pie plate. Cut slits in the top crust. Place top crust over fruit filling. Seal and flute the edge. Cover edges with foil; bake in a 375 degree F. oven for 25 minutes. Remove foil. Bake 20 to 25 minutes more or until top is golden and fruit is tender. Cool on a wire rack for two hours before serving. Makes 8 servings.

nutrition information

Per Serving: cal. (kcal) 476, Fat, total (g) 18, sat. fat (g) 4, carb. (g) 77, fiber (g) 3, pro. (g) 4, vit. C (mg) 8, sodium (mg) 137, calcium (mg) 50, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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