Delicious Raspberry Rhubarb Pie
What happens when you combine the tangy flavor of rhubarb with the fresh-grown goodness of raspberries? You get a pie so tasty that you might want to eat the entire thing by yourself!
With the first buds of the season popping out through the dull gray soil of winter, it’s likely you’ll be seeing stalks of rhubarb springing up in the grocery store. Rhubarb is a bright red vegetable that makes for the finest of fruit pies. Traditionally served alongside strawberries, I thought we’d take that classic pie up a notch and put together a simple Raspberry Rhubarb Pie, which plays off of the most perfect flavors of this seasonal treat.
You’ll notice in the pictures below that I used frozen rhubarb and raspberries. While you can use fresh, I’ve found the frozen versions save me a bit of money at checkout. Plus (big bonus!), they’re available all year long. There’s never a need to go without this lovely, perfectly delish pie!
STEP 1. Place 1 package (2 ½ to 3 cups) frozen or fresh rhubarb in a large bowl.
STEP 2. Add 1 package (2 ½ to 3 cups) frozen or fresh raspberries to the bowl.
STEP 3. Pour 4 tablespoons melted butter over the rhubarb and raspberries.
STEP 4. Add 2 tablespoons of vanilla.
STEP 5. Sprinkle 1 1/3 cups sugar over the top.
STEP 6. Toss in ½ cup of white all-purpose flour.
STEP 7. Stir all of that good stuff together.
STEP 8. Pour the mixture into a prepared pie crust.
STEP 9. Gently place a second pie crust over the top of the raspberry and rhubarb filling. You can decorate the top crust with fancy little cutouts. If desired, brush 2 tablespoons melted butter over the top crust and sprinkle with sugar for an extra-pretty finished product.
STEP 10. Crimp the edges of the pie crust before baking.
Once you’ve got your pie assembled, all you have to do is bake it! Check out the complete recipe for details on exact ingredients and baking time. Soon you'll have a sweet-tart slice on your plate!