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Teenie's Accidental Rhubarb-Raspberry Pie

SUBMITTED 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!"
PREP TIME  15 Min
COOK TIME  45 Min
READY IN  1 Hr
SERVINGS & SCALING
Original recipe yield: 1 - 9 inch pie
    
About  scaling  and  conversions

INGREDIENTS

  • 1 (15 ounce) package frozen prepared pie crusts, thawed
  • 3 tablespoons all-purpose flour
  • 1 cup white sugar
  • 1 egg, beaten
  • 1 cup raspberries
  • 4 cups chopped fresh rhubarb

DIRECTIONS

  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 MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 10, 2005 by LHONEYWEISS
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.

3 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2006 by OCTOVUS
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.

2 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 15, 2006 by ginger s.
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.

1 user found this review helpful


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Ragu
Feed Our Kids Well.

NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 377

  • Total Fat: 16.2g
  • Cholesterol: 27mg
  • Sodium: 313mg
  • Total Carbs: 55g
  •     Dietary Fiber: 2.7g
  • Protein: 3.8g

VIEW DETAILED NUTRITION

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