Rhubarb-Raspberry Pie

Rhubarb-Raspberry Pie

Ready in 1 hour

Top-ranked recipe named "Rhubarb-Raspberry Pie"

Share it:

Try this Rhubarb-Raspberry Pie recipe, or contribute your own. "Raspberry Vinegar" and "Pies" are two tags used to describe Rhubarb-Raspberry Pie.


Ingredients

Are you making this? 
4 c Rhubarb; (1/2-inch pieces)
1 1/3 c Sugar
1 c raspberries; Fresh or frozen
Raspberry vinegar pastry
1/4 c Quick-cooking tapioca
2 tb Lemon juice

Original recipe makes 9

Servings  

Preparation

In a large bowl, stir together sugar and tapioca. Add rhubarb, raspberries, and lemon juice; mix gently but thoroughly. Let stand 15 minutes or up to 1 hour to soften tapioca; mix gently several times. On a lightly floured board, roll half the pastry into a 12-inch-diameter round; ease into a 9-inch pie pan. Fill with rhubarb mixture. On floured board, roll remaining pastry into a 10-inch-diameter square. With a pastry wheel or knife, cut into 8 equal strips. Arrange strips on top of pie in lattice pattern; trim off as they lap over rim. Fold bottom crust over lattice, flush with pan rim; flute to seal. Set pie in a foil-lined 10- by 15-inch pan (pie bubbles as it cooks). Bake in a 400 oven on the lowest rack until pastry is golden brown and filling is bubbly, 40 to 50 minutes. If rim begins to darken excessively before filling bubbles, drape with strips of foil. Serve warm or at room temperature. If made ahead, let cool, then cover loosely and store at room temperature up until next day. Cut into wedges. Makes 8 or 9 Michaela Rosenthal, Woodland Hills, Calif. Per serving: 412 cal.; 3.8g protein; 18 g fat; 619 Carbo.; 64 mg sodium; 0 mg chol. Raspberry vinegar pastry. In a bowl, combine 2 1/4 cups all-purpose flour and 1/4 teaspoon salt. With a pastry blender or your fingers, cut or rub in 3/4 Cup solid vegetable shortening, butter, or margarine until fine crumbs form. Sprinkle 2 tablespoons raspberry vinegar and 3 to 5 tablespoons cold water over crumbs. Stir with a fork until dough holds together. Divide dough in half and pat each portion into a smooth flat round. Use or, if made ahead, seal in plastic wrap and chill up to 3 days. Recipe by: Sunset Magazine (Feb. 1991) Posted to MC-Recipe Digest V1 #740 by C4 on Aug 13, 1997

Calories Per Serving: 386 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Rhubarb-Raspberry Pie. Be the first to review it!

I'd rate it:


sign in to add your comment

Learn more

Raspberry Rhubarb

Recipe ideas by email


Reviews

There are no reviews yet. Be the first!

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free