Raspberry Rhubarb Pie Recipe

Name: Raspberry Rhubarb Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (10 inch) pastry for double-crust pie; 1 ½ cups chopped frozen rhubarb (thawed or frozen works fine); 3 ½ cups fresh raspberries; ½ cup white wheat flour; 1 tablespoon cornstarch; ¼ teaspoon powdered ginger; ½ teaspoon ground cinnamon; ½ teaspoon apple cider vinegar; ¼ cup white sugar; ½ cup loosely packed brown sugar (use more or less depending on how sweet your berries are and how tart your rhubarb is); milk (to garnish); additional sugar (to garnish)

Servings: persons

1 (10 inch) pastry for double-crust pie
1 ½ cups chopped frozen rhubarb (thawed or frozen works fine)
3 ½ cups fresh raspberries
½ cup white wheat flour
1 tablespoon cornstarch
¼ teaspoon powdered ginger
½ teaspoon ground cinnamon
½ teaspoon apple cider vinegar
¼ cup white sugar
½ cup loosely packed brown sugar (use more or less depending on how sweet your berries are and how tart your rhubarb is)
milk (to garnish)
additional sugar (to garnish)

1
["Heat oven to 425 degrees F.", "Roll pastry for bottom crust and lay into a 10"" pie plate.", "Roll pastry for top crust; set aside and cover with a damp towel while you mix up the filling.", "Combine rhubarb and raspberries in bowl.", "Mix flour and cornstarch till well blended in small bowl, then add to fruit.", "Stir till well coated.", "Add spices, vinegar, and sugars and stir briefly.", "Let sit a few minutes, then stir again till raspberries break down and begin to juice.", "If you prefer whole raspberries in your pies, this recipe is not for you.", "When filling is well mixed, pour into bottom pie crust.", "Lay top crust over pie and seal.", "Cut steam slits.", "Brush with milk.", "Sprinkle with sugar if desired.", "Bake pie for 15 mintues at 425, then lower heat to 350 and finish (about 30-45 minutes; wrap edges of crust in foil if they brown too quickly).", "Pie is done when crust is golden brown and filling is bubbly.", "Let cool slightly before serving.", "Pie will keep up to 2 days on the counter (a week in the fridge) if tightly wrapped in foil."]

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (10 inch) pastry for double-crust pie, 1 ½ cups chopped frozen rhubarb (thawed or frozen works fine), 3 ½ cups fresh raspberries, ½ cup white wheat flour, and more.

Yes, Raspberry Rhubarb Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Rhubarb Pie

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