Rhubarb Raspberry Pie
Rhubarb is often mistaken for a fruit, but it is actually a vegetable. It belongs to the same family as sorrel and buckwheat.
This is vegetarian recipe. Dish can be prepared in 135 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Rhubarb Raspberry Pie
Ingredients
Instructions
-
Preheat the oven to 375°F (190°C).
-
In a large bowl, combine the rhubarb, raspberries, sugar, cornstarch, and lemon juice. Mix well.
-
Roll out the pie crust and place it in a 9-inch pie dish.
-
Pour the rhubarb-raspberry mixture into the pie crust.
-
Cover the pie with the remaining pie crust and seal the edges.
-
Brush the top crust with beaten egg.
-
Make small slits on the top crust to allow steam to escape.
-
Place the pie on a baking sheet and bake for 45 minutes, or until the crust is golden brown and the filling is bubbly.
-
Remove from the oven and let it rest for 60 minutes before serving.
-
Serve the Rhubarb Raspberry Pie warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 52g18%
- Sugars 28g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
