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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Great Grandma Roskelley's Raspberry Rhubarb Pie Recipe

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This recipe for Great Grandma Roskelley's Raspberry Rhubarb Pie is from Our Favorite Family Recipes Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups fresh rhubarb, chopped into 1/2" pieces
1 1/2 cups fresh raspberries, rinsed and drained
1 cup brown sugar
2 Tbsp flour
1/8 tsp salt
2 eggs, beaten
1/8 tsp ground cinnamon
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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