“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!” - by Christine
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch pie
Directions
- Preheat the oven to 425 degrees F (220 degrees C). Press one pie crust into a 9-inch deep dish pie pan.
- 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
Amount Per Serving (8 total)
- Calories
- 377 cal
- 19%
- Fat
- 16.2 g
- 25%
- Carbs
- 55 g
- 18%
Based on a 2,000 calorie diet
Share It
Reviews (9)
Rate This Recipe
"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 ..." See morethis recipe from friends. This is a great summer pie."
alarose
"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 b..." See moreefore serving and it was not liquidy at all. Also, a regular pie pan should be fine, you don't need deep-dish."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
