Raspberry-Rhubarb Pie

Sam Jones/Quinn Brein


unbaked pastry for double-crust, 9-inch pie
3 cups chopped fresh rhubarb
1-1/4 cups sugar
3 tablespoons all-purpose flour
pinch of salt
2 cups fresh or frozen raspberries
1 tablespoon butter, cut into several pieces


Preheat the oven to 450°F. Line a 9-inch pie plate with pastry for the bottom crust.

In a bowl, combine rhubarb with 1 cup of sugar, flour, and salt. Allow to stand for about 10 minutes. In a separate bowl, combine raspberries with remaining ¼ of 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 more minutes, or until pie is golden brown.


8 servings

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