Teenie's Accidental Rhubarb-Raspberry Pie Recipe - Allrecipes.com
Teenie's Accidental Rhubarb-Raspberry Pie Recipe
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Teenie's Accidental Rhubarb-Raspberry Pie

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat the oven to 425 degrees F (220 degrees C). Press one pie crust into a 9-inch deep dish pie pan.
  2. In a medium bowl, stir together the flour and sugar. Mix in the egg, and raspberries. Stir in the rhubarb so it is evenly coated. Transfer to the prepared pie crust. Top with the other crust, and crimp around the edges to seal. Make a few slits in the top crust with a small knife to vent steam.
  3. Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and bake for another 35 minutes, or until rhubarb is tender, and juices are thick.
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Reviews More Reviews

Most Helpful Positive Review
Jun 10, 2005

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.

Most Helpful Critical Review
Jun 14, 2006

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

Jul 13, 2006

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.

Jun 30, 2008

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

Jul 20, 2009

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.

Jul 23, 2008

Great! The only thing I did different was I added more Raspberries. Yum!!!

Apr 15, 2006

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.

Jul 06, 2010

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!


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  • Calories
  • 377 kcal
  • 19%
  • Carbohydrates
  • 55 g
  • 18%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 314 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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