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(c) A Marcy Goldman,BetterBaking.Com Original Recipe
www.BetterBaking.Com

Country Market Raspberry Rhubarb Pie

Perky, sweet and tart. Strawberries would also work in this sensational pie that will have you whistling highlights from Oklahoma in no time. If your rhubarb is tough, remove the fibrous strands on the outer stalk before cutting. This pie is a very refreshing, spring-summer combination that is welcome in any season. 


1 batch of prepared pie dough for a 9 inch double crust such as Country Fair Pie Dough.

Filling

3 cups diced rhubarb
4 cups semi-frozen or fresh raspberries
1 1/2 cups sugar
3 tablespoons cornstarch
2 tablespoons all purpose flour

Finishing Touches
Pinch cinnamon
Milk for glazing

Preheat oven to 425 F. Line a large baking sheet with foil or a sheet of parchment paper.

Line the bottom of a  9-inch pie pan with pie pastry.

In a large bowl, toss together rhubarb, berries, sugar, cornstarch, flour and cinnamon.

Mix well then mound into prepared pie shell. Cover with top pastry, cut vents. Glaze and sprinkle with regular or coarse sugar if desired.

Place pie on prepared baking sheet and place on a rack in lower third of oven. Bake about 20 minutes, then reduce heat to 375 F. and bake until crust is golden brown and juices are bubbling through vents, 30-40 minutes. If pie starts to brown too much before juices start bubbling, cover top lightly with foil. Remove from oven and let cool 30 minutes before cutting.

Serves 6-8

© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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