Desserts
How to Make Our Favorite Raspberry Rhubarb Pie Recipe
Love rhubarb? Your summer is about to get a whole lot sweeter thanks to this raspberry rhubarb pie recipe from the Yankee archives.
By Aimee Tucker|Jul 07 2017|
Take a moment to admire the glorious, ruby tones of rhubarb and raspberry.
Credit: Aimee Tucker
Assemble your raspberry rhubarb pie recipe ingredients.
Credit: Aimee TuckerCredit: 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.
Credit: Aimee TuckerCredit: 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 strawberries.
Credit: Aimee TuckerCredit: Aimee Tucker
Take a moment to admire the glorious, ruby tones of rhubarb and raspberry.
Credit: Aimee Tucker
