Day 5 - Mission Rhubarb - Raspberry Rhubarb Pie - Everyone has heard of Strawberry Rhubarb pie, but I found this recipe that combines raspberries and rhubarb. It's a little different because everyone is expecting strawberries. It is delicious and refreshing. Not to mention I always have a ton more raspberries than straweberries. With a scoop of vanilla ice cream this is fantastic. I didn't put in a crust recipe, just use your favorite. I've made this with a single crust, with a lattice top, and a double crust. I prefer the double crust. If you do a double crust make sure to cut little vents in it. And as always put a pan on the rack below your pie in the oven. You'll thank me. This is so easy to make. LOVE IT!
Raspberry Rhubarb Pie Filling
For
9-inch pie:
2 c. raw
rhubarb, chopped (fresh or frozen)
2 c.
raspberries (fresh or frozen)
1½ c.
sugar (use less if using presweetened berries)
1/3 to ½
c. flour (if using frozen raspberries which have more liquid, use more flour)
or you can use 1/4 c. Minute Tapioca.
¼ t.
cinnamon
Directions: Mix the above ingredients
well. (If the fruit was frozen, place
mixture in the microwave for a few minutes to warm.) Place mixture in unbaked pie shell. Dot with butter. Bake at 425° for 45 minutes.