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Raspberry Rhubarb Pie


Published: Friday, April 21, 2017

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< /p>

 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.

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