-
1
Make pie crust for two-crust pie according to your favorite recipe.
-
2
Refrigerate pie dough until ready to use.
-
3
For Filling: Cut enough rhubarb crosswise into 1/2-inch slices to measure 4 cups (reserve one cup).
-
4
In a 3-quart kettle stir together 3 cups rhubarb, 1 cup sugar, and cinnamon and cook over moderate heat, stirring constantly, until sugar is melted, about 6 minutes.
-
5
In a small bowl stir together cornstarch and lemon juice.
-
6
Add cornstarch mixture to rhubarb mixture and boil, stirring constantly, until rhubarb is thickened, about 5 minutes, and transfer mixture to a bowl. NOTE: Feel free to use additional cornstarch to thicken if the mixture does not reach a consistency to your liking.
-
7
Cool mixture to room temperature, about 30 minutes.
-
8
Fold raspberries and remaining cup rhubarb into mixture until just combined.
-
9
Chill rhubarb filling, covered, at least 30 minutes, or until cold.
-
10
Preheat oven to 425u00b0F.
-
11
In a small bowl whisk together egg and milk to make an egg wash.
-
12
Fit 11-inch round of dough into a 9-inch (1-quart) glass pie plate and trim, leaving a 1/2-inch overhang.
-
13
Spoon rhubarb filling into shell, smoothing top, and brush edge of crust with egg wash.
-
14
Drape remaining pastry round over filling and trim, leaving a 1/2-inch overhang.
-
15
Crimp edge decoratively.
-
16
With a sharp small knife score a decorative pattern on crust and brush crust evenly with some egg wash.
-
17
Sprinkle crust with remaining 2 tablespoons sugar.
-
18
Bake pie on a baking sheet in middle of oven 45-50 minutes, or until crust is golden brown and cooked through.
-
19
(If pastry gets too brown too quickly, tent pie with foil.) Transfer pie to a rack.
-
20
Cool pie at least 1 hour to set filling.
-
21
Serve pie with vanilla ice cream.
-
22
NOTE: If you use frozen rhubarb or frozen raspberries, please make certain they are well-thawed and drained, and you may need to use additional thickener to achieve the proper consistency.
