Raspberry Rhubarb Pie Recipe
Raspberries and Rhubarb combined in this family classic!
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Ingredients
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Filling
Method
Preparation and Baking
Prepare the Filling
In a large mixing bowl, combine the fresh raspberries, chopped rhubarb, granulated sugar, cornstarch, lemon juice, ground cinnamon, and salt. Gently toss to coat the fruit and set aside.
Preheat the Oven
Preheat your oven to 425°F (220°C).
Prepare the Pie Crust
Roll out your pie crust and place it into a 9-inch pie pan. Trim any excess dough hanging over the edges.
Fill the Pie
Pour the raspberry-rhubarb filling into the prepared pie crust, spreading it evenly.
Top the Pie
If desired, add a lattice top by cutting another rolled-out pie crust into strips and weaving them over the filling.
Bake the Pie
Bake in the preheated oven for 45-50 minutes, or until the filling is bubbling and the crust is golden brown.
Cool and Serve
Allow the pie to cool for at least 2 hours before slicing and serving. Enjoy your delicious raspberry rhubarb pie!
