RASPBERRY RHUBARB PIE RECIPE - (4.2/5)

Raspberry Rhubarb Pie Recipe - (4.2/5) image

Provided by EricS52

Number Of Ingredients 8

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1 1/3 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups rhubarb, chopped 1 inch pieces, fresh or frozen, thawed and drained
1 cup unsweetened raspberries, fresh or frozen
Pastry for a double-crust pie (9 inches)
2 teaspoons butter

Steps:

In a large bowl, combine the sugar, tapioca, salt and cinnamon. Add rhubarb and raspberries; toss gently. Let stand for 20 minutes. Line a 9-inch pie plate with bottom pastry; trim pastry even with edge. Pour filling into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Bake at 400°F for 30 minutes. Remove foil; bake 5-10 minutes longer or until pastry is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent over browning if necessary.