Rhubarb Raspberry Pie

Name: Rhubarb Raspberry Pie
Ingredients: 3 cups rhubarb, chopped into 1/2 inch pieces; 1 1/2 cups raspberries, whole and rinsed; 1 cup brown sugar; 2 tablespoons flour; 1/8 teaspoon salt; 2 eggs, beaten; 1/8 teaspoon cinnamon (or less); 1 double crust (lots of recipes in search under pie pastry)

8 ingredients

10 steps

Ingredients

3 cups rhubarb, chopped into 1/2 inch pieces
1 1/2 cups raspberries, whole and rinsed
1 cup brown sugar
2 tablespoons flour
1/8 teaspoon salt
2 eggs, beaten
1/8 teaspoon cinnamon (or less)
1 double crust (lots of recipes in search under pie pastry)

Directions

1

Line a pie plate with pastry and trim edges.
2

Preheat oven to 425 degrees.
3

Combine the rhubarb and raspberries in a large bowl.
4

Combine the sugar, flour, salt, eggs and cinnamon in a medium bowl and whisk well.
5

Pour over fruit mixture and stir gently but well.
6

Pour into the prepared pie plate and top with remaining crust.
7

Seal edges and crimp.
8

Slice a few vent holes and bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake for 30 minutes more.
9

Remove and place on a pie rack.
10

Cool to room temp and serve with a scoop of vanilla ice cream.