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Rhubarb Raspberry Pie

By: Lynda Bailey

"My family loves rhubarb and raspberries, so I was happy to find this recipe several years ago. We recently moved from the city to the country and are thoroughly enjoying our new life-style."

Rate/Review | Read Reviews (10)

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 cup sugar
1/4 cup quick-cooking tapioca
4 cups chopped fresh or frozen rhubarb
1 cup fresh or frozen raspberries
2 tablespoons lemon juice
1 Pastry for double-crust pie (9 inches)

Directions

In a large bowl, combine sugar and tapioca. Add the rhubarb, raspberries and lemon juice; mix gently. Let stand for at least 15 minutes or up to 1 hour to soften tapioca; stir gently several times. Line a pie plate with bottom crust. Pour filling into crust. Top with a lattice crust. Bake at 375 degrees F for 45-55 minutes or until the crust is golden and filling is bubbly. Serve warm or at room temperature.