Raspberry Rhubarb Pie

Name: Raspberry Rhubarb Pie
Ingredients: 1 1/2 cups frozen rhubarb, thawed, drained; 3/4 cup frozen raspberries, thawed, undrained; 1/2 cup applesauce; 1 1/3 cups brown sugar, firmly packed; 1/4 cup cornstarch; 1 tablespoon tapioca; 1 teaspoon almond extract; 1 tablespoon butter; pastry for double-crust pie

9 ingredients

7 steps

Ingredients

1 1/2 cups frozen rhubarb, thawed, drained
3/4 cup frozen raspberries, thawed, undrained
1/2 cup applesauce
1 1/3 cups brown sugar, firmly packed
1/4 cup cornstarch
1 tablespoon tapioca
1 teaspoon almond extract
1 tablespoon butter
pastry for double-crust pie

Directions

1

Preheat oven to 425°F.
2

Line a small, 8-inch pie tin with one of the pastry crusts.
3

Combine all ingredients except butter in bowl and mix well to blend. Puor into pastry-lined tin.
4

Dot with butter. Place other crust on top of the pie and crimp edges. Cut slits to vent or use a lattice top.
5

Bake for 40-50 minutes, until bubbly and crust is brown. If you dislike dark edges, cover pie crust rim with foil for the last 15 minutes of baking.
6

OPTION: Brush top crust with cream or milk prior to baking, for a golden color. I like to sprinkle some granulated sugar on the pie as soon as it comes out of the oven if doing a lattice top. It won't adhere to a mostly-crust top.
7

I highly recommend serving this pie cold, with whipped cream, or slightly warm, with a scoop of vanilla ice cream.