Bake, cool, slice, and enjoy!Photo Credit : Aimee Tucker
This excellent raspberry rhubarb pie is equally good made with blueberries instead of raspberries. Serve with whipped cream or a scoop of vanilla ice cream.
Submitted by Mary Gomez of Chebeague Island, Maine, this raspberry rhubarb pie was originally published in the 1996 Yankee Magazine “Church Suppers & Potluck Dinners” cookbook.
3 cups chopped fresh rhubarb
1-1/4 cups white sugar
3 tablespoons all-purpose white flour
pinch of salt
2 cups fresh or frozen raspberries
unbaked pastry for double-crust 9-inch pie
1 tablespoon butter
In a bowl, combine the rhubarb with 1 cup of the sugar, the flour, and salt. Allow to stand for about 10 minutes. In a separate bowl, combine the berries with the remaining 1/4 cup sugar.
Preheat the oven to 450 degrees F. Line a 9-inch pie pan with pastry for the bottom crust. Pour the rhubarb into the shell. Drain the raspberries and add to the rhubarb. Dot with the butter. Cover with the top crust.
Bake for 15 minutes. Then reduce the heat to 325 degrees F and bake for 30 more minutes, or until the pie is golden brown.