Delicious combo...the reason it's an accident is because I didn't realize I had put in the raspberries until it was too late! Still, that pie didn't last very long!

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Press one pie crust into a 9-inch deep dish pie pan.

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  • In a medium bowl, stir together the flour and sugar. Mix in the egg, and raspberries. Stir in the rhubarb so it is evenly coated. Transfer to the prepared pie crust. Top with the other crust, and crimp around the edges to seal. Make a few slits in the top crust with a small knife to vent steam.

  • Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and bake for another 35 minutes, or until rhubarb is tender, and juices are thick.

Nutrition Facts

377 calories; protein 3.8g 8% DV; carbohydrates 55g 18% DV; fat 16.2g 25% DV; cholesterol 23.3mg 8% DV; sodium 313.6mg 13% DV. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/10/2005
For those of you that love the sweet taste this pie is the way to go! I also added a few sprinkles of strawberry jello powder to the flour sugar and raspberry mix. I've already gotten requests for this recipe from friends. This is a great summer pie. Read More
(12)

Most helpful critical review

Rating: 3 stars
08/25/2011
used strawberries instead dabbed margarine on top baked at 450..15 min then turned it to 350 Read More
(1)
15 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/10/2005
For those of you that love the sweet taste this pie is the way to go! I also added a few sprinkles of strawberry jello powder to the flour sugar and raspberry mix. I've already gotten requests for this recipe from friends. This is a great summer pie. Read More
(12)
Rating: 4 stars
07/13/2006
This is quite sweet if you want tart cut back on the sugar. Great as is though. The egg and flour holds the fruit together & absorb juices. I let the baked pie sit at room temperature 24 hours before serving and it was not liquidy at all. Also a regular pie pan should be fine you don't need deep-dish. Read More
(8)
Rating: 5 stars
06/30/2008
I have made this pie several times and have gotten RAVE reviews. It's easy and throw in a little french vanila ice cream on the side and it is a fabulous dessert. Thanks Renee Read More
(6)
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Rating: 4 stars
07/20/2009
This was delicious! I was a little low on rhubarb so I tossed in a cup of blueberries that I had- still delicious! Everyone loved the pie. Read More
(5)
Rating: 5 stars
07/23/2008
Great! The only thing I did different was I added more Raspberries. Yum!!! Read More
(4)
Rating: 4 stars
04/15/2006
this pie is incredible. it holds together great. it could use a little more sugar. rhubarb and raspberries are both a little on the sour side. served with vanilla ice cream this made a wonderful "birthday cake" for my 32-year-old son. Read More
(3)
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Rating: 4 stars
07/06/2010
Good easy recipe with the right amount of sweetness. When I filled my crust I thought it seemed a little thin so I added another cup of fruit (strawberries) with an additional Tbl flour and a sprinkle of sugar. Brushed the top crust with milk and a sprinkle of sugar. Everyone who tried it loved it! Read More
(2)
Rating: 3 stars
06/14/2006
a bit to much liquid in pie not sure why or if it was something i did. Read More
(1)
Rating: 3 stars
08/25/2011
used strawberries instead dabbed margarine on top baked at 450..15 min then turned it to 350 Read More
(1)
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