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Rhubarb Raspberry Pie Recipe

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This recipe for Rhubarb Raspberry Pie, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Olson

Category:
Category:

Ingredients:  
Ingredients:  

1 15 oz package rolled refrigerated unbaked pie crust
1 1/2 cup sugar
1/2 cup all purpose flour
3 1/2 cups sliced fresh rhubarb or 1 16 oz packaged frozen unsweetened sliced rhubarb
1 medium cooking apple, peeled, cored, and coarsely shredded
1 cup fresh raspberries

Directions:
Directions:

Let piecrusts stand according to package directions. Preheat oven to 375 F. unroll one of the pie crusts; transfer to a 9 in pie plate. Trip pastry to 1/2 in beyond edge of pie plate. Fold under extra pastry. Crimp edge, set aside
In a large mixing bowl, stir together the sugar and flour. Stir in rhubarb and apple until coated. Gently fold in raspberries. Transfer to pastry-lined pie plate. Unroll remaining piecrust. Cut out desired shapes using small cutters or fluted pastry wheel. Place shapes on top of filling. Place a foil lined baking sheet on the oven rack below the rack the pie will bake on.
To prevent overbrowning, cover edge of pie with foil. Bake for 25 min. remove foil. Bake for 30 min more or until filling is bubbly and bottom crust is golden. Cool.

Number Of Servings:
Number Of Servings:
6

 

 

 

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