Take a moment to admire the glorious, ruby tones of rhubarb and raspberry.
Photo Credit : Aimee Tucker
Summer in New England is a time of glorious, delicious abundance. If you look forward to the annual fresh crop of tart rhubarb and sweet berries, this raspberry rhubarb pie offers a tasty alternative to the traditional combination of strawberry and rhubarb. New to baking with rhubarb? Never tried it with raspberries? Here’s how to make our favorite raspberry rhubarb pie recipe!
Assemble your raspberry rhubarb pie recipe ingredients. Photo Credit : Aimee Tucker
Submitted by Mary Gomez of Chebeague Island, Maine, this easy raspberry rhubarb pie recipe was originally published in Yankee Magazine’s Church Suppers & Potluck Dinners Cookbook. Featuring crowd-pleasers like Italian Zucchini Crescent Pie and Hawaiian Wedding Cake, this 1996 cookbook is one of the most popular from the Yankee archives.
For this pie, the list of ingredients is blessedly short. All you’ll need is rhubarb, raspberries, sugar, flour, salt, butter, and a double-crust batch of your favorite pastry.
Get the fruit happy and sugared. Photo Credit : Aimee Tucker
Using your favorite recipe for double-crust pastry (or a refrigerated pie crust, because sometimes we all need a little extra help in the kitchen), roll out the dough and use half to line a 9-inch pie pan. Next, add the fruit. I think a slotted spoon works best here, so you can strain the fruit from the liquid. Too much liquid in the filling will lead to a soggy crust.
Fill the pastry with the rhubarb, then the raspberries. Photo Credit : Aimee TuckerTake a moment to admire the glorious ruby tones of rhubarb and raspberry, then dot with butter. Photo Credit : Aimee TuckerTop with the second pastry crust, then crimp and decorate to your liking. Photo Credit : Aimee Tucker
If you want your pie to look extra glossy on top, you can brush it with milk or a beaten egg white before baking. If you’re decorating the top with pastry cutouts (like my stars above), doing this first will also help your decorations stick.
As the pie bakes, keep an eye on the crust. If it starts to brown too quickly, tent the pie with foil or use a adjustable silicone pie crust shield to keep it from burning.
Bake, cool, slice, and enjoy! Photo Credit : Aimee Tucker
Baked, cooled, and ready for eating, the only thing left for this summer raspberry rhubarb pie is a spoonful of fresh whipped cream or scoop of vanilla ice cream.
Are you a fan of rhubarb recipes? If so, we think you’ll really love this extra-tart raspberry rhubarb pie recipe. It’s perfect for summer!
Aimee Tucker is Yankee Magazine’s Home Editor and the Senior Digital Editor of NewEngland.com. A lifelong New Englander and Yankee contributor since 2010, Aimee has written columns devoted to history, foliage, retro food, and architecture, and regularly shares her experiences in New England travel, home, and gardening. Her most memorable Yankee experiences to date include meeting Stephen King, singing along to a James Taylor Fourth of July concert at Tanglewood, and taking to the skies in the Hood blimp for an open-air tour of the Massachusetts coastline.
