3 c. fresh or frozen rhubarb
3 c. fresh or frozen raspberries
6 Tbsp. butter, melted
2 Tbsp. vanilla
1½ c. sugar
½ c. all-purpose flour
1 frozen deep dish pie crust
1 refrigerated pie crust, softened as directed on box
1 quart vanilla ice cream<
Heat oven to 350°. In a large bowl, mix rhubarb, raspberries, 4 Tbsp. of the butter, vanilla, 11/3 cups of the sugar and flour until all fruit is coated; spoon into deep dish pie crust.
Slice a few small diamonds in refrigerated crust. Place crust on top of the pie. Using a small basting brush, spread remaining melted butter over the top crust. Sprinkle remaining sugar over top.
Bake 30 minutes. Cover the top of the pie with a loose layer of foil; return to oven for an additional 40-50 minutes or until the crust is golden brown and the rhubarb mixture is bubbly.
Remove from oven; allow to cool 2-3 hours. Slice and serve with heaps of vanilla ice cream. —8 servings.