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Raspberry Rhubarb Pie

Blogger Brooke McLay from Cheeky Kitchen shares a favorite recipe. Tart, tangy, and totally delicious, this fresh rhubarb pie is simple and splendid.

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 (4) 2 Reviews
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  • Prep Time 15 min
  • Total Time 60 min
  • Servings 8

Ingredients

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

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LOCATION

Directions

  • 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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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