Raspberry Rhubarb Pie

1. 1

   Preheat oven to 400. Roll out the bottom crust and use it to line a 9 1/2 inch pie plate. Use a deepish pie plate because this is a juicy pie. Prick the bottom crust all over with a fork and carefully spoon over the walnuts.

2. 2

   Combine raspberries, rhubarb, sugar, flour, and eau de vie de Framboise. Fold very gently with your hands so as not to crush the berries too much.

3. 3

   Cover with the top crust. A lattice crust or some decorative slashes in the top crust are pretty because of the color of the filling.

4. 4

   Bake for 45 minutes to an hour. Place the pie tin on a cookie sheet because the juices may overflow the pie tin.

5. 5

   If desired, this can be served with whipped cream colored with a little raspberry juice (sugar some raspberries and then spoon off a little juice) and a little rose water or eau de vie de framboise. Let it cool before serving. Good with a strong cup of coffee.

No additional tips available.