Raspberry Rhubarb Pie

Name: Raspberry Rhubarb Pie
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 6 Tbsps butter, melted; 1 Pet-Ritz® frozen deep dish pie crust; 118 milliliters Gold all-purpose flour; 710 milliliters fresh or frozen raspberries; 1 refrigerated pie crust, softened as directed on box; 710 milliliters fresh or frozen rhubarb; 355 milliliters sugar; 2 Tbsps vanilla; 946 milliliters vanilla ice cream

Raspberry Rhubarb Pie might be just the dessert you are searching for. This recipe serves 8. One portion of this dish contains roughly 9g of protein, 36g of fat, and a total of 765 calories. It is perfect for Mother's Day. A mixture of vanilla, pet-ritz® deep dish pie crust, gold flour, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Heat oven to 350F. In a large bowl, mix rhubarb, raspberries, 4 tablespoons of the butter, vanilla, 1 1/3 cups of the sugar and flour until all fruit is coated; spoon into deep dish pie crust.

Ingredients you will need

Deep Dish Pie Crust

Raspberries

Rhubarb

Vanilla

Butter

All Purpose Flour

Fruit

Sugar

Equipment you will use

Bowl

Oven

Slice a few small diamonds in refrigerated crust.

Ingredients you will need

Crust

Place crust on top of the pie.

Ingredients you will need

Crust

Using a small basting brush; spread remaining melted butter over the top crust.

Ingredients you will need

Butter

Crust

Equipment you will use

Pastry Brush

Sprinkle remaining sugar over top.

Ingredients you will need

Sugar

Bake 30 minutes. Cover the top of the pie with loose layer of foil; return to oven for an additional 40 to 50 minutes or until the crust is golden brown and the rhubarb mixture is bubbly.

Ingredients you will need

Rhubarb

Crust

Equipment you will use

Oven

Aluminum Foil