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.
a bit to much liquid in pie, not sure why or if it was something i did.
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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