Raspberry Rhubarb Pie Recipes

Steps:

• In a large bowl, combine the sugar, tapioca, salt and cinnamon. Add rhubarb and raspberries; toss gently. 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. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. , Bake at 400° for 30 minutes. 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.

Steps:

• Line a pie plate with pastry and trim edges.
• Preheat oven to 425 degrees.
• Combine the rhubarb and raspberries in a large bowl.
• Combine the sugar, flour, salt, eggs and cinnamon in a medium bowl and whisk well.
• Pour over fruit mixture and stir gently but well.
• Pour into the prepared pie plate and top with remaining crust.
• Seal edges and crimp.
• Slice a few vent holes and bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake for 30 minutes more.
• Remove and place on a pie rack.
• Cool to room temp and serve with a scoop of vanilla ice cream.

Steps:

• Heat oven to 350°F. 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.
• Slice a few small diamonds in refrigerated crust. Place crust on top of the pie.
• Using a small basting brush; spread remaining melted butter over the top crust. Sprinkle remaining sugar over top.
• 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.
• Remove from the oven; allow to cool 2 to 3 hours. Slice and serving with heaps of vanilla ice cream.

Steps:

• In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary., Divide dough in 2 portions so that 1 is slightly larger than the other; cover each and refrigerate 1 hour or until easy to handle., Preheat oven to 375°. Roll out larger portion of dough between 2 large sheets of lightly floured waxed paper into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up sides of pan; trim crust to edges of pan., In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into crust., Roll out remaining dough; place over filling. Fold bottom crust over edge of top crust; seal with a fork. Prick top with a fork., Bake until golden brown, 45-55 minutes. Cool completely on a wire rack., For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares.

Steps:

• Divide dough into 2 pieces (1 piece should be slightly smaller than the other). Chill larger dough piece, wrapped in plastic wrap. On a lightly floured surface with a lightly floured rolling pin roll out smaller piece of dough into a 10-inch round (about 1/8 inch thick).
• Transfer round to a large baking sheet and chill, covered. Roll out remaining dough into an 11-inch round (about 1/8 inch thick) and stack it on top of first round. Chill pastry rounds, loosely covered with plastic wrap, at least 1 hour, or until firm. Cut enough rhubarb crosswise into 1/2-inch slices to measure 4 cups. In a 3-quart kettle stir together 3 cups rhubarb, 1 cup sugar, and cinnamon and cook over moderate heat, stirring constantly, until sugar is melted, about 6 minutes. In a small bowl stir together cornstarch and lemon juice. Add cornstarch mixture to rhubarb mixture and boil, stirring constantly, until rhubarb is thickened, about 5 minutes, and transfer mixture to a bowl. Cool mixture to room temperature, about 30 minutes.
• Fold raspberries and remaining cup rhubarb into mixture until just combined. Chill rhubarb filling, covered, at least 30 minutes, or until cold.
• Preheat oven to 425°F.
• In a small bowl whisk together egg and milk to make an egg wash. Fit 11-inch round of dough into a 9-inch (1-quart) glass pie plate and trim with scissors, leaving a 1/2-inch overhang. Spoon rhubarb filling into shell, smoothing top, and brush edge of crust with egg wash. Drape remaining pastry round over filling and trim, leaving a 1/2-inch overhang. Crimp edge decoratively. With a sharp small knife score a decorative pattern on crust and brush crust evenly with some egg wash. Sprinkle crust with remaining 2 tablespoons sugar.
• Bake pie on a baking sheet in middle of oven 35 minutes, or until crust is golden brown and cooked through. (If pastry gets too brown too quickly, tent pie with foil.) Transfer pie to a rack. Cool pie at least 1 hour to set filling.
• Serve pie with ice cream.

Steps:

• Crust Preparation:
• Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
• Preheat oven to 425 degrees F.
• Filling Preparation:
• Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

Steps:

• Preheat oven to 375 degrees F.
• Split any larger stalks of rhubarb in half. Cut the rhubarb into 1/2-inch slices and place in a mixing bowl. Puree one half-pint of the raspberries with the orange juice and strain over the rhubarb. Add the vanilla beans scrapings, sugar, and cornstarch and toss well. Place in an 8 by 8-inch baking dish and bake for 30 minutes, carefully stirring half way through. Lower oven temperature to 350 degrees F.
• Line a large sheet pan with parchment paper. Place 8 (4-inch) flan rings on the pan. Place 4 sheets of phyllo on a work surface horizontally, cut them in half from top to bottom, and cover with a barely damp towel. Carefully brush the top sheet with melted butter, sprinkle it with sugar, gather it up, and place in the ring. Repeat with the remaining pieces.
• Bake 10 to 12 minutes, until the phyllo is golden brown. Let the phyllo cool in the rings, then use immediately, or place in an airtight container to store overnight.
• If serving immediately, fold in the remaining half-pint of whole raspberries to the filling and sandwich it between the disks of phyllo. Or let cool and reheat the filling up in a microwave and fold in the whole raspberries. Sprinkle tops of the dessert with powdered sugar.

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees.
• On a lightly floured surface, roll out one half of dough for bottom crust. Fit into an 11-inch pie plate. Trim pastry using scissors or a sharp paring knife, and chill. Keep remaining half of dough, which will be used to make the lattice, refrigerated and wrapped in plastic.
• Combine rhubarb and raspberries in a large bowl. Sprinkle with sugar, flour, and lemon juice. Toss gently so as not to break raspberries. Spoon into pie shell, and dot with butter. Refrigerate while preparing lattice top.
• In a small bowl, combine egg and heavy cream, whisking lightly; set aside. On a lightly floured surface, roll out remaining piece of dough for lattice, and cut it into 1-inch strips. Weave strips together over filling, and place an extra strip or two along the edge, where the bottom crust joins the lattice top; press this strip with tines of a fork to seal well. Brush lattice and all pastry edges with egg glaze, sprinkle top with sugar, and place pie on a parchment paper's lined baking sheet.
• Bake until pastry is golden brown and juices in center of pie are bubbling, 1 1/4 to 1 1/2 hours. Transfer to a wire rack to cool before serving.

Steps:

• In small bowl combine 1 1/4 cups sugar, 1 tbsp flour, and 1/4 tsp nutmeg.
• Add eggs.
• Beat till well blended.
• Prepare pastry, combine rhubarb and raspberries and spoon into pastry.
• Pour the egg mixture over fruit.
• Cover the edges with foil to prevent overbrowning.
• Bake 375 degrees for 25 minutes, then remove foil and bake 15 minutes more.
• Combine 1/4 cup flour, 1/4 cup sugar, almonds, cinnamon and 1/2 tsp nutmeg.
• Cut in butter, until the size of a small pea.
• Remove pie from oven and sprinkle topping around the outer edge of fruit and custard.
• Leave a 5" circle in the center uncovered.
• Return to oven for 5 more minutes.
• Cool on wire rack.
• Cover and chill any leftovers-- if you have any!

Steps:

• Heat oven to 425°F. Make pastry. Mix sugar, flour and orange peel in large bowl. Stir in rhubarb and strawberries. Turn into pastry-lined pie plate. Dot with butter.
• Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Place pastry over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Sprinkle with additional sugar if desired.
• Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake about 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Serve warm or cool.

Steps:

• To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.
• To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.
• Preheat oven to 400 degrees F (200 degrees C).
• Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.
• Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown.

Steps:

• Mix sugar and cornstarch in medium saucepan until blended. Gradually stir in water until smooth. Add rhubarb; mix well. Bring to boil on medium heat, stirring constantly; boil 2 min. Remove from heat. Add gelatin mix; stir 2 min. until completely dissolved. Cool 10 min.
• Spoon into crust.
• Refrigerate 3 hours or until firm. Serve topped with COOL WHIP.

Steps:

• Heat oven to 350 degrees. Combine rhubarb, granulated sugar, and orange zest and juice in a large bowl. Stir to combine.
• In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form. Add oats and nuts and combine.
• Turn rhubarb into a 1 1/2-quart baking dish, scatter raspberries evenly over surface, and cover with crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes. Let cool slightly before serving.

Steps:

• Combine the flour, sugar and salt in the bowl of a food processor and pulse the mixture several times to combine.
• Add the cold butter and pulse again for about 30 seconds.
• Add the shortening and process until the mixture resembles coarse meal. Sprinkle in the water and mix until the dough is moistened.
• Turn the dough out into a large bowl and use piece and 1/3 for the other. Wrap each piece separately in plastic wrap, pressing down to form a disk. Refrigerate for at least 30 minutes or up to 2 days.
• Combine all of the ingredients in a large mixing bowl. Mix thoroughly until some of the juices from the fruit are released. Set aside.
• Preheat the oven to 400°F and lightly oil the pie dish.
• Dust a work surface and rolling pin with flour. Roll the larger piece of dough into a piece to cover the preprepared pie plate.
• On a baking sheet that will fit into the freezer and dusted with flour, roll the remaining piece of dough into a rectangle. Trim the rough edges. Cut the rectangle into 12 (13"long) strips, then place the pan in the freezer for 10 to 15 minutes.
• Spoon the filling into the pastry-lined pan in an even layer. Lay the dough strips on top of the fruit in a lattice pattern. Use your fingers to pinch the edges of the dough strips and the bottom dough layer together. Sprinkle the top of the pie with 1 tablespoon sugar.
• Bake the pie on the second to lowest rack position of the oven for 35 to 40 minutes or until the filling is bubbly and the pastry is golden. Cool the pie to allow the filling to gel, then serve

Steps:

• Preheat oven to 425°F. Let refrigerated pie crusts stand at room temperature 15 to 20 minutes. Combine raspberries, rhubarb, diced pears, 2 1/3 cups sugar, 3/4 cup all purpose flour, grated orange peel and 1 tablespoon ground cinnamon in large bowl. Mix gently.
• Unfold 2 pie crusts. Press out fold lines. Sprinkle each crust with 1 teaspoon flour; spread flour over. Place each crust floured side down in separate 10-inch-diameter pie dishes oe 9-inch diameter deep-dish pie dishes. Divide fruit filling between crusts. Press out fold lines in remaining 2 crusts. Arrange atop pies. Fold edges of top crusts under bottom crusts. Press edges together and crimp. Cut eight 1 1/2-inch-long slits in each top crust, radiating from near center.
• Brush pies with egg glaze. Sprinkle with sugar. Bake until golden brown and filling bubbles, covering edges with foil after 30 minutes, about 1 hour. Cool pies completely. Serve pies with vanilla ice cream.