Recipe by Christine
"Delicious combo...the reason it's an accident is because I didn't realize I had put in the raspberries until it was too late! Still, that pie didn't last very long!"
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1 (15 ounce) package
frozen prepared pie crusts, thawed
chopped fresh rhubarb
For those of you that love the sweet taste, this pie is the way to go! I also added a few sprinkles of strawberry jello powder to the flour, sugar, and raspberry mix. I've already gotten requests for this recipe from friends. This is a great summer pie.
used strawberries instead,dabbed margarine on top, baked at 450..15 min, then turned it to 350
This is quite sweet, if you want tart, cut back on the sugar. Great as is, though. The egg and flour holds the fruit together & absorb juices. I let the baked pie sit at room temperature 24 hours before serving and it was not liquidy at all. Also, a regular pie pan should be fine, you don't need deep-dish.
I have made this pie several times and have gotten RAVE reviews. It's easy and throw in a little french vanila ice cream on the side and it is a fabulous dessert. Thanks Renee
This was delicious! I was a little low on rhubarb so I tossed in a cup of blueberries that I had- still delicious! Everyone loved the pie.
Great! The only thing I did different was I added more Raspberries. Yum!!!
this pie is incredible. it holds together great. it could use a little more sugar. rhubarb and raspberries are both a little on the sour side. served with vanilla ice cream, this made a wonderful "birthday cake" for my 32-year-old son.
Good, easy recipe with the right amount of sweetness. When I filled my crust, I thought it seemed a little thin so I added another cup of fruit (strawberries) with an additional Tbl flour and a sprinkle of sugar. Brushed the top crust with milk and a sprinkle of sugar. Everyone who tried it loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Teenie's Accidental Rhubarb-Raspberry Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 146
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