This Rhubarb Raspberry Pie Recipe combines raspberries and rhubarb for a most delectable treat!
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My daughter, Karissa, worked in a Country Pie Shop, and this is a pie recipe she used many times over ... a "tried a true" recipe!
You can make this Raspberry Pie (or a bunch of pies!) and store it/them, unbaked, in the freezer in a sealed bag.
When you want to bake it follow the guideline below.
Baking Frozen Pies:
Preheat Oven to 450° F - Bake for 15 minutes.
Reduce Oven heat to 350°F - Bake for 40 minutes, or until done.
Pie is done when you see steam coming out of the center.
Pastry for a 2 crust pie
1 cup sugar
1/4 cup flour
1/4 tsp. salt
1 tbsp. butter
1 tsp. lemon juice
3 cups rhubarb, chopped to 1" pieces
1 cup raspberries
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Combine the sugar, flour and salt in a bowl and mix well.
Sprinkle the above mixture into the bottom of the prepared pie crust just to cover the bottom.
Turn the raspberries and the rhubarb into the prepared crust, alternating with the remaining dry mixture, and ending with the dry mixture on top.
Sprinkle the filling with the lemon juice.
Dot the top of the pie filling with the butter (divided).
Dampen the edges of the crust and place the second crust on top.
Trim, and crimp to seal.
Cut a few slits in the top crust and a tiny hole in the center.
Whisk the egg, and brush it on top of the pie crust, right to and including the crimped edges.
Bake the pie at 350° F for 45 min. to 1 hour.
The pie is ready when you see steam coming out of the center or the slits, or the fruit filling bubbles out of the slits/center.
Serve warm or cold with ice cream or whipped cream.
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