Raspberry Rhubarb Pie

Name: Raspberry Rhubarb Pie
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons butter; 8 servings Pastry for a double-crust pie (9 inches); 0 teaspoons ground cinnamon; 59 milliliters quick-cooking tapioca; 237 milliliters fresh or frozen unsweetened raspberries; 710 milliliters chopped fresh or frozen rhubarb (1-inch pieces), thawed and drained; 0 teaspoons salt; 237 milliliters sugar

Raspberry Rhubarb Pie is a vegetarian dessert. This recipe makes 8 servings with 146 calories, 1g of protein, and 2g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, raspberries, pastry, and a few other things to make it today. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Instructions

In a large bowl, combine the sugar, tapioca, salt and cinnamon.

Ingredients you will need

Cinnamon

Tapioca

Sugar

Salt

Equipment you will use

Bowl

Add rhubarb and raspberries; toss gently.

Ingredients you will need

Raspberries

Rhubarb

Let stand for 20 minutes.

Line a 9-in. pie plate with bottom pastry; trim pastry even with edge.

Pour filling into crust; dot with butter.

Ingredients you will need

Butter

Crust

Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.

Ingredients you will need

Crust

Roll

Bake at 400° for 30 minutes.

Equipment you will use

Oven

Remove foil; bake 5-10 minutes longer or until pastry is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.

Equipment you will use

Oven

Aluminum Foil