Teenie's Accidental Rhubarb-Raspberry Pie

Teenie's Accidental Rhubarb-Raspberry Pie

10

"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

1 h servings 377 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 55g
  • 18%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 314 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10
  1. 12 Ratings

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Most helpful positive review

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 request...

Most helpful critical review

used strawberries instead,dabbed margarine on top, baked at 450..15 min, then turned it to 350

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 request...

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 h...

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 won...

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...

used strawberries instead,dabbed margarine on top, baked at 450..15 min, then turned it to 350

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