Raspberry Rhubarb Pie
Delicious, easy, and holds up upon slicing - perfect for fresh or frozen fruit.
Equipment
- 1 Pie tin
- 1 saucepan
Ingredients
- pie crust dough top and bottom
Pie Filling
- 2 cups rhubarb fresh or frozen, sliced
- 2 cups raspberries fresh or frozen
- ¾ cup sugar
- 2 Tbsp corn starch
- ½ Tbsp lemon juice
- 1 pinch salt
Instructions
- Add the rhubarb and 1 cup of the raspberries to a saucepan and soften over medium heat, about five minutes.
- In a small bowl, whisk together sugar, salt, and corn starch. Add to the saucepan and allow to cook down with the fruit for about five minutes.
- Add the lemon juice and remaining raspberries and stir gently to prevent mashing the remaining raspberries. Allow to heat through and set aside while you prepare the dough.
- Place pie filling in prepared dough and bake according to dough recipe.
Notes
- I highly recommend my Buttermilk Pie Crust or Butter Pie Crust for this recipe, however any pie crust recipe that includes and top and bottom crust will work fine.
- Depending on your fruit, fresh, frozen, etc, they may release a lot of water. If by the end of cooking the filling you still have a lot of liquid, I recommend using a slotted spoon to separate out some of it as you add the fruit to the pie crust, and possibly only add have of the liquid to the pie crust.