Raspberry Rhubarb Pie
Raspberry rhubarb pie is a double crust fresh fruit pie filled with sweet raspberries, tart rhubarb and a hint of citrus.
Equipment
- 9" pie plate
- Rolling Pin
- large mixing bowl
- pie shield or foil
- pastry brush
- baking sheet
Ingredients
- 1 double pie crust for a 9" pie
- 3 cups fresh or frozen chopped rhubarb, *see notes if using frozen rhubarb
- 3 cups fresh raspberries
- 1 3/4 cups granulated sugar, plus more for top of pie
- 3 tablespoons cornstarch, *increase by 1 tablespoon if using frozen rhubarb
- 1 pinch of salt
- 1 teaspoon fresh lemon zest
- 3 tablespoons unsalted butter, cut into cubes
- half and half or milk, for brushing
Instructions
- Roll out 1 double pie crust for a 9" pie on a floured surface.
- Line a 9” pie pan with half of the rolled out crust. Lightly poke the bottom crust with a fork.
- In a large mixing bowl, combine the 3 cups fresh raspberries, 3 cups fresh or frozen chopped rhubarb, (see notes below if using frozen rhubarb), 1 3/4 cups granulated sugar, 3 tablespoons cornstarch, 1 pinch of salt, and 1 teaspoon fresh lemon zest. Stir until the fruit is completely coated.
- Pour the filling into the prepared pie plate; dot with 3 tablespoons unsalted butter, cut into pieces and top with remaining rolled out crust. Seal, then flute the edges.
- Cut several slits in the top crust with a knife to allow steam to escape while baking. Brush top crust with half and half or milk, then sprinkle with additional granulated sugar.
- Place pie on a lined baking sheet and use a pie shield or foil to protect edges of crust while it bakes. Bake pie at 375°F for 30 minutes, then remove foil or pie shield and bake an additional 25 minutes, or until crust is golden brown.
- Allow pie to cool completely before serving.
Notes
- If you can’t find local rhubarb, you can easily locate it in the freezer section of the grocery store.
- If using frozen rhubarb for this recipe, the rhubarb must be thawed and drained before using.
- Serve in an airtight container for up to 3 days or freeze for up to 4 months. Thaw in refrigerator before serving.
- Makes 8 large slices or 12 smaller slices.
Nutrition
Serving: 1large sliceCalories: 351kcalCarbohydrates: 54gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 11mgSodium: 9mgPotassium: 202mgFiber: 4gSugar: 46gVitamin A: 193IUVitamin C: 16mgCalcium: 53mgIron: 0.5mg
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