Raspberry Rhubarb Pie

1. 1

   Preheat oven to 425u00b0F.

2. 2

   Line a small, 8-inch pie tin with one of the pastry crusts.

3. 3

   Combine all ingredients except butter in bowl and mix well to blend. Puor into pastry-lined tin.

4. 4

   Dot with butter. Place other crust on top of the pie and crimp edges. Cut slits to vent or use a lattice top.

5. 5

   Bake for 40-50 minutes, until bubbly and crust is brown. If you dislike dark edges, cover pie crust rim with foil for the last 15 minutes of baking.

6. 6

   OPTION: Brush top crust with cream or milk prior to baking, for a golden color. I like to sprinkle some granulated sugar on the pie as soon as it comes out of the oven if doing a lattice top. It won't adhere to a mostly-crust top.

7. 7

   I highly recommend serving this pie cold, with whipped cream, or slightly warm, with a scoop of vanilla ice cream.

No nutritional information available.

No additional tips available.