Rhubarb Raspberry Pie Recipe

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Rhubarb Raspberry Pie
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Ingredients
10
Count
Nutrition
229
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Make pie crust for two-crust pie according to your favorite recipe.
  2. Refrigerate pie dough until ready to use.
  3. For Filling: Cut enough rhubarb crosswise into 1/2-inch slices to measure 4 cups (reserve one cup).
  4. In a 3-quart kettle stir together 3 cups rhubarb, 1 cup sugar, and cinnamon and cook over moderate heat, stirring constantly, until sugar is melted, about 6 minutes.
  5. In a small bowl stir together cornstarch and lemon juice.
  6. Add cornstarch mixture to rhubarb mixture and boil, stirring constantly, until rhubarb is thickened, about 5 minutes, and transfer mixture to a bowl. NOTE: Feel free to use additional cornstarch to thicken if the mixture does not reach a consistency to your liking.
  7. Cool mixture to room temperature, about 30 minutes.
  8. Fold raspberries and remaining cup rhubarb into mixture until just combined.
  9. Chill rhubarb filling, covered, at least 30 minutes, or until cold.
  10. Preheat oven to 425°F.
  11. In a small bowl whisk together egg and milk to make an egg wash.
  12. Fit 11-inch round of dough into a 9-inch (1-quart) glass pie plate and trim, leaving a 1/2-inch overhang.
  13. Spoon rhubarb filling into shell, smoothing top, and brush edge of crust with egg wash.
  14. Drape remaining pastry round over filling and trim, leaving a 1/2-inch overhang.
  15. Crimp edge decoratively.
  16. With a sharp small knife score a decorative pattern on crust and brush crust evenly with some egg wash.
  17. Sprinkle crust with remaining 2 tablespoons sugar.
  18. Bake pie on a baking sheet in middle of oven 45-50 minutes, or until crust is golden brown and cooked through.
  19. (If pastry gets too brown too quickly, tent pie with foil.) Transfer pie to a rack.
  20. Cool pie at least 1 hour to set filling.
  21. Serve pie with vanilla ice cream.
  22. NOTE: If you use frozen rhubarb or frozen raspberries, please make certain they are well-thawed and drained, and you may need to use additional thickener to achieve the proper consistency.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 228.67 Kcal (957 kJ)
Calories from fat 70.72 Kcal
% Daily Value*
Total Fat 7.86g 12%
Cholesterol 28.29mg 9%
Sodium 154mg 6%
Potassium 298.35mg 6%
Total Carbs 40.44g 13%
Sugars 18.7g 75%
Dietary Fiber 3.43g 14%
Protein 1.96g 4%
Vitamin C 15mg 25%
Iron 0.4mg 2%
Calcium 86.9mg 9%
Amount Per 100 g
Calories 156.74 Kcal (656 kJ)
Calories from fat 48.47 Kcal
% Daily Value*
Total Fat 5.39g 12%
Cholesterol 19.39mg 9%
Sodium 105.55mg 6%
Potassium 204.5mg 6%
Total Carbs 27.72g 13%
Sugars 12.82g 75%
Dietary Fiber 2.35g 14%
Protein 1.34g 4%
Vitamin C 10.3mg 25%
Iron 0.3mg 2%
Calcium 59.6mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.5
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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