TEENIE'S ACCIDENTAL RHUBARB-RASPBERRY PIE
Delicious combo...the reason it's an accident is because I didn't realize I had put in the raspberries until it was too late! Still, that pie didn't last very long!
Provided by Christine
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Press one pie crust into a 9-inch deep dish pie pan.
- In a medium bowl, stir together the flour and sugar. Mix in the egg, and raspberries. Stir in the rhubarb so it is evenly coated. Transfer to the prepared pie crust. Top with the other crust, and crimp around the edges to seal. Make a few slits in the top crust with a small knife to vent steam.
- Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and bake for another 35 minutes, or until rhubarb is tender, and juices are thick.
Nutrition Facts : Calories 376.6 calories, Carbohydrate 55 g, Cholesterol 23.3 mg, Fat 16.2 g, Fiber 2.7 g, Protein 3.8 g, SaturatedFat 2.5 g, Sodium 313.6 mg, Sugar 26.4 g
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Jughabanj Vines
[email protected]This pie was a bit too runny for my taste, but the flavor was still good. I think next time I'll cook the filling for a little longer.
Vinita Kumar
[email protected]This pie was a great way to use up some extra rhubarb and raspberries I had in my fridge. It was easy to make and turned out delicious!
Greg Murray
[email protected]I'm not a big fan of rhubarb, but this pie was surprisingly good. The raspberries really helped to balance out the tartness of the rhubarb.
Yolephia Woodruff
[email protected]The pie was delicious! I loved the combination of rhubarb and raspberries. The crust was also very good.
The Technical Tricks
[email protected]This pie was a bit too sweet for my taste, but it was still good. I think next time I'll use less sugar.
black brat
[email protected]The pie was easy to make and tasted amazing! I will definitely be making this again.
Mohammed Alwaleed
[email protected]I followed the recipe exactly and the pie turned out great! It was a hit at my party.
Rashid Randhawa
[email protected]The pie was delicious! The crust was flaky and the filling was tart and sweet. I would definitely make this pie again.
James Mopheme
[email protected]This pie was a bit too tart for my taste, but I think that's just because I used more rhubarb than raspberries. Next time, I'll try using a more even ratio of the two fruits.
Kelvin Gary
[email protected]I've made this pie several times now, and it's always a hit. The combination of rhubarb and raspberries is perfect, and the crust is always flaky and delicious. I highly recommend this recipe!
Kasey Ashby
[email protected]This pie was easy to make and turned out delicious! I used frozen raspberries and rhubarb, and it still came out great. The crust was nice and flaky, and the filling was tart and sweet. I would definitely make this pie again.
Imtyaz Jamali
[email protected]This pie was a delightful surprise! The tartness of the rhubarb and the sweetness of the raspberries complemented each other perfectly. The crust was flaky and buttery, and the filling was thick and gooey. I'll definitely be making this pie again soo