A delicious accident, this rhubarb pie recipe with raspberries will surprise you with its sweet-tart flavor, plus, use store-bought crust to save time.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
377 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Press 1 pie crust into a 9-inch deep-dish pie plate. Set aside.
Step 3
Combine sugar and flour in a medium bowl; mix in raspberries and beaten egg until incorporated. Stir in rhubarb until evenly coated. Transfer rhubarb mixture to the prepared pie crust. Top with remaining pie crust; crimp around edges to seal. Make a few slits in top crust with a small knife to vent steam.
Step 4
Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until rhubarb is tender and juices are thickened, about 35 minutes more.
Ingredients
1 cup white sugar
1 egg, beaten
3 tablespoons all-purpose flour
1 (15 ounce) package frozen prepared pie crusts, thawed
