Raspberry rhubarb pie

Ingredients for 8

An alternative to strawberry rhubarb pie. I have black raspberries, so this turns a deep red color.

Ingredients
3 cups rhubarb stalks cut into 1/2 inch pieces (Trim outside stringy layer of large rhubarb stalks
1 cup raspberries
1 1/4 cups sugar, I like this pie sweet, you may alter it. Occasionally it needs more.
1/4 tsp salt
3 Tbs tapioca flour, or cornstarch
1/4 tsp orange flower water, optional
grated peel of 1/2 lemon
1 Unbaked pastry for two-crust 9 inch pie, or make your own!
3 Tbs Sugar, For topping
1 recipe Pie Crust - my Pennsylvania dutch pie crust recipe also found here

140 min · Medium

Directions

1. 1. Preheat oven to 400°F. Mix the rhubarb and the strawberries with the sugar, tapioca, salt, and orange rind. Let sit for 10 minutes (or more) for juices to be brought out by sugar.

2. 2. Turn into a pastry lined pan. Top with the pastry, trim the edge, and crimp the top and bottom edges together. Cut slits in the top for the steam to escape. Sprinkle additional sugar on top.

3. 3. Put pie on tinfoil lined cookie sheet. Bake at 400°F for 20 minutes, reduce heat to 350°F, and bake an additional 30-40 minutes longer (40 to 50 minutes longer if doing a 10-inch pie). Cool on a rack.

4. Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.

desserts June 06, 2017 20:31