Raspberry Rhubarb Pie

 

3

cups fresh or frozen rhubarb

3

cups fresh or frozen raspberries

6

tablespoons butter, melted

2

tablespoons vanilla

1 1/2

cups sugar

1/2

cup Gold Medal® all-purpose flour

1

Pillsbury® Pet-Ritz® frozen deep dish pie crust

1

Pillsbury® refrigerated pie crust, softened as directed on box

1

quart vanilla ice cream

• 1 Heat oven to 350°F. In a large bowl, mix rhubarb, raspberries, 4 tablespoons of the butter, vanilla, 1 1/3 cups of the sugar and flour until all fruit is coated; spoon into deep dish pie crust.
• 2 Slice a few small diamonds in refrigerated crust. Place crust on top of the pie.
• 3 Using a small basting brush; spread remaining melted butter over the top crust. Sprinkle remaining sugar over top.
• 4 Bake 30 minutes. Cover the top of the pie with loose layer of foil; return to oven for an additional 40 to 50 minutes or until the crust is golden brown and the rhubarb mixture is bubbly.
• 5 Remove from the oven; allow to cool 2 to 3 hours. Slice and serving with heaps of vanilla ice cream.