RHUBARB RASPBERRY PIE
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.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine sugar and tapioca. Gently stir in rhubarb, raspberries and lemon juice. Let stand at least 15 minutes or up to 1 hour to soften tapioca; stir gently several times. , Preheat oven to 375°. Line a pie plate with bottom crust. Pour filling into crust. Top with a lattice crust. Bake 45-55 minutes or until the crust is golden brown and filling is bubbly. Serve warm or at room temperature.
Nutrition Facts : Calories 378 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 203mg sodium, Carbohydrate 61g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
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Hashir Rao
[email protected]This was the perfect pie to bring to a summer potluck. It was light and refreshing, and everyone loved it.
Wisdom Yashim
[email protected]This pie was delicious! I loved the combination of rhubarb and raspberries. The crust was also very flaky and buttery.
Nontobeko Mbali
[email protected]This pie was a bit too sweet for my taste, but I think that's just a personal preference. Overall, it was a good pie.
Kavindaya Nayanananda
[email protected]I'm not a huge fan of rhubarb, but this pie was still really good. The raspberries really helped to balance out the tartness of the rhubarb.
Mizan Chowdhury
[email protected]I made this pie for a potluck and it was a huge hit! Everyone loved it.
Otman Jnich
[email protected]This was the best rhubarb pie I've ever had! The crust was perfect and the filling was so flavorful.
Lisa Bouita
[email protected]So easy to make and so delicious! I will definitely be making this pie again.
Allen Wilson
[email protected]This pie was a bit too tart for my taste, but I think that's just a personal preference. Overall, it was a good pie.
Intizar Khan
[email protected]This pie was delicious! The rhubarb and raspberries were the perfect combination, and the crust was flaky and buttery. I will definitely be making this pie again.
Alvin Ndawula
[email protected]I love rhubarb pie, and this recipe did not disappoint! The crust was flaky and the filling was perfectly tart and sweet. I especially loved the addition of raspberries, which added a nice pop of color and flavor. I will definitely be making this pie
Javier Gonzalez
[email protected]This pie was easy to make and turned out great! I used frozen raspberries and rhubarb, and it still tasted delicious. The crust was flaky and buttery, and the filling was perfectly tart and sweet. I'll definitely be making this pie again.
Shah GGggg
[email protected]This pie was a bit too tart for my taste, but my husband loved it! He said it was the best rhubarb pie he's ever had. I think next time I'll add a bit more sugar to the filling.
Ziak Ali
[email protected]I've never been a huge fan of rhubarb, but this pie changed my mind! The raspberries really balanced out the tartness of the rhubarb, and the crumble topping was the perfect finishing touch. I'll definitely be making this pie again.
Sofia Shithigona
[email protected]This rhubarb raspberry pie was a delightful treat! The combination of tart rhubarb and sweet raspberries was perfect, and the flaky crust was just the right amount of crispy and buttery. I loved that the recipe used fresh fruit, which really brought