Every pie has a story, and this pie is no exception!
I married my Mr. Simplyhome on an autumn’s day in Tennessee. Fall is “our” favorite season of the year, so it seemed fitting to exchange our vows in a small, log, wedding chapel, sitting at the base of the Smokey Mountains. The day was glorious, private, quiet, and I felt like my life had literally been “refreshed, renewed and restored,” right there, in Tennessee.
By Christmas, we were attending all of the combined “family” festivities: holidays, birthdays, Fourth of July, baby showers, parties for any reason you can think of. We went together, as we should, and I was asked to make his “favorite pie,” an apple cranberry pie; (little did I know that I would make that same pie for years, and years, at. every. event.) no matter the season, or the reason.

Our first summer at our lake house, found me staring at an empty freezer, as I looked for the cranberries. All I found, was a 1/2 package of frozen red raspberries, which I substituted for the cranberries.
My pie was “full on festive” for the Fourth of July celebration…
he loved it
his family loved it
I’m still making it that same way now,
regardless of what is in the freezer!

Raspberry Rhubarb Pie
Equipment
- 1 oven
- 1 glass baking pie dish
- 1 large mixing bowl, and spoon
- 1 zester/grater
Ingredients
- 1 2-crust pastry I prefer Pillsbury Pie Crusts
- 2 C. white granulated sugar
- 2/3 C. all-purpose flour
- 1 tsp. grated orange peel, zest if desired
- 3 C. frozen rhubarb pieces or freshly chopped 1/2" pieces
- 3 C. frozen red raspberries
- 1 tbsp. cold butter, diced into little pieces
Instructions
- Heat oven to 425*, and place 1 pastry in a greased 9-inch glass pie plate.
- In a large bowl, mix sugar, flour and orange zest. Stir in rhubarb and raspberries. Add into pie plate and top with the cold butter. Cover with top pastry, seal edges and cut small slits into top crust to vent the steam.I like to top the top crust with 1 tbs. of milk or cream, brushed on with a pastry brush. Then I sprinkle Turbinado Sugar/Cane Sugar over the crust. This adds a golden glow when baked and a sweet crunch with every bite.Cover the edge with a pie-crust shield or strips of tin foil around the edges to prevent browning too quickly. Halfway through baking, remove the shield to brown evenly.
- Bake 50-55 minutes, or until crust is golden brown and the juice begins to bubble through the slits.Cool on cooling rack for 2 hours. I prefer to then add it to the refrigerator, for a few hours or overnight, before serving.
Friend, what is your favorite pie to bake, and why?
Isn’t it amazing that we get so easily boxed into a corner…. I can make more than one thing!!! Doesn’t matter…. you make what your people want, right?
Have a blessed day, enjoy your kitchen time, and the smiles on your loved one’s faces….and, don’t forget the ice cream!
Hugs!






















