Raspberry Rhubarb Pie
Sweet and tart all at once, Raspberry Rhubarb pie serves 8, a Summer treat!
Equipment
- oven
- Mixing bowls
- Measuring cups and measuring spoons
- Spoon to mix
- Knife to dice
- 8" pie plate
- Rolling Pin
Ingredients
- 1 pkg. 2 crust pastry I use Pillsbury Pie Crust
- 2 1/2 C. white sugar
- 2/3 C. white all purpose flour
- 1 1/2 Tbs. Grand Marnier Liqueur or 1 Tbs. grated orange zest
- 4 C. fresh rhubarb diced into 1/2" pieces
- 1 1/2 C. frozen raspberries
- 1/2 tsp. fine sea salt I added 1 more small pinch!
- 1 1/2 tbs. cold unsalted butter cut into little squares
- 1 tbs. half and half or whole milk to brush onto top crust before baking
- 3-4 tbs. Turbinado Cane Sugar The brand is Sugar in the Raw, to sprinkle onto the milk on top crust before baking
Instructions
- Preheat oven to 350*
- Grease with Pam or lightly butter, your pie plate, set aside
- Wash, dry rhubarb stalks, remove ends and dice 4 C. rhubarb into 1/2" pieces
- Add diced rhubarb and raspberries into mixing bowl
- Add dry ingredients into bowl, stirring each time to mix, then add Grand Marnier, stir to mix
- Roll out 1 pie dough pastry, add to greased pie plate
- Fill pie dough with ingredients from the bowl
- Cover with top pastry, rolled out, trim edges and pinch, Put small slits into top crust to vent steam.
- Use a pastry brush to brush on Half and Half or milk, then sprinkle on the Cane Sugar
- Cover pie rim with tin foil or a pie shield for the first 35 minutes
- Remove pie shield or foil, continue baking for another 30 minutes or until bubbles come through the pie slits
- Remove, and cool on rack till cool to the touch, then I put the pie in the refrigerator for 2 hours before serving, to let all of the juices meld together...easier to cut and serve.
- Enjoy!