We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Teenie's Accidental Rhubarb-Raspberry Pie
0 Likes
Prep Time:
15 minutes
15 minutes
Cook Time:
45 minutes
45 minutes
Total Time:
60 minutes
60 minutes
Accidentally delicious raspberry pie vanished quickly!
Ingredients:
- 1 (15 ounce) package frozen prepared pie crusts, thawed
- 3 tablespoons all-purpose flour
- 1 egg, beaten
- 1 cup raspberries
- 4 cups chopped fresh rhubarb
Instructions:
- - Preheat the oven to a toasty 425 degrees F (220 degrees C). - Gently press one pie crust into a 9-inch deep dish pie pan.
- Combine the flour and sugar in a medium bowl. Add the egg and raspberries, then mix well. Gently fold in the rhubarb until evenly coated. Spread the mixture into the prepared pie crust. Place the other crust on top and crimp the edges to seal. Use a small knife to make a few slits on the top crust for steam to escape.
- First, bake in the preheated oven for 10 minutes. Afterwards, lower the heat to 350 degrees F (175 degrees C) and continue baking for another 35 minutes, or until the rhubarb is tender and juices are thick.