The best delicious Rhubarb-raspberry Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rhubarb-raspberry Pie recipe today!
Hello my friends, this Rhubarb-raspberry Pie recipe will not disappoint, I promise! Made with simple ingredients, our Rhubarb-raspberry Pie is amazingly delicious, and addictive, everyone will be asking for more Rhubarb-raspberry Pie.
What Makes This Rhubarb-raspberry Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rhubarb-raspberry Pie.
Ready to make this Rhubarb-raspberry Pie Recipe? Let’s do it!
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FILLING
6 c Rhubarb; 1/8 ” slices
1 ts Lemon juice
1 1/2 c Sugar
1/2 ts Cinnamon
3 oz Raspberry gelatin
1/2 ts Grnd cardamon
Red food coloring
1 tb Butter
1 1/2 tb Cornstarch
-CRUST-
2 1/2 c Flour
1/2 c Milk
1/4 ts Salt
1 tb Tapioca; quick cooking
1 c Crisco
-GLAZE-
1/3 c Milk
1 ts Sugar
Preparation Time: 1:00 FILLING: Combine rhubarb, sugar, gelatin, and
few drops of food coloring, cover and refrigerate 6 hours, or
overnight. Remove from refrigeratoe and drain the juice into a large
saucepan. Add cornstarch, lemon juice, cinnamon, and cardamon (if
used). Cook and stir until mixture comes to a boil and thickens.
Remove from heat and add the rhubarb. CRUST: Combine flour and salt
and cut in the shortening. Add milk. Cover the ball of dough and
refrigerate one hour. Roll out crust; sprinkle bottom with tapioca.
Spoon in hot filling. Dot with butter and top with 2nd crust. GLAZE:
Combine 1/3 c milk and 1 t sugar for glaze and brush on topcrust.
Bake at 400′ for 10 mins, then 350′ for 30 min. One 9 inch pie.
Yields
8 servings
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