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Rhubarb/Raspberry Pie Filling (Bee) Recipe

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This recipe for Rhubarb/Raspberry Pie Filling (Bee) is from The Judy Allen Skidmore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/3 cups sugar
1/4 cup quick cooking tapioca
4 cups- 1/2 inch pieces of rhubarb
1 cup frozen raspberries
2 Tblsp. lemon juice

Pastry strips
Directions:
Directions:
Stir sugar and tapioca. Add rhubarb, raspberries, and lemon juice. Mix gently, but thoroughly. Let stand 15 min. or can be up to an hour. Lay pastry strips across the top
Personal Notes:
Personal Notes:
As usual, Mother assumes we know what to do as far as the baking! I think this could either be put in a pie pan with a crust on the bottom and the strips of dough on the top, but I think it could also be put in a 9x13 pan and just lay strips of dough criss-crossed on the top. You would need to look up some baking times for this type of pie, but usually when the mixture starts bubbling a bit over the crust is when it is usually done and crust is golden brown. At least she left us the proportions for the filling! Love you, Mom!

 

 

 

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