Rhubarb Raspberry Pie
Spring Rhubarb and Red Raspberries combine in this holiday pie
Equipment
- mixing bowl, spoon, pie plate, pie crust shield, oven,
- paring knife, rolling pin, measuring spoon
Ingredients
- 1, 2 crust pastry I always use Pillsbury
- 2 1/3 C. sugar
- 2/3 C. flour
- 1 tbs. orange peel grated
- 4 C. frozen rhubarb
- 1 1/2 C. frozen red raspberries
- 2 tbs. cold butter diced
Instructions
- Heat oven to 425* Place pastry into a 9" glass pie plate.
- In large bowl, mix sugar, flour and orange zest. Stir in rhubarb and raspberries. Put this into the pie pan on top of the bottom pastry. Add cut butter over the fruit. Cover with top pastry and cut small slits into the crust. Brush top pastry with 1-2 tbs. of milk or half and half, then sprinkle with sugar. I always use Sugar in the Raw, Turbinado Cane Sugar, it's so good!
- Trim and crimp the edges of your top pastry, then I put a pie shield over the pie edge for the first half of the baking time. Remove this shield 1/2 way through. If pie is bubbling through the slits and outer rim is golden brown, consider the pie done.
- Cool on a cooling rack for at least 2 hours, then I put it in the refrigerator to really gel the filling.
