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Rhubarb Raspberry Pie

Country.Chef's picture
Ingredients
  Sugar 1 Cup (16 tbs)
  Quick-cooking tapioca 1⁄4 Cup (4 tbs)
  Chopped rhubarb 4 Cup (64 tbs) (Fresh Or Frozen)
  Raspberries 1 Cup (16 tbs) (Fresh Or Frozen)
  Lemon juice 2 Tablespoon
  Double crust pie pastry 1
Directions

In a large bowl, combine sugar and tapioca.
Add the rhubarb, raspberries and lemon juice; mix gently.
Let stand for at least 15 minutes or up to 1 hour to soften tapioca; stir gently several times.
Line a pie plate with bottom crust.
Pour filling into crust.
Top with a lattice crust.
Bake at 375° for 45-55 minutes or until the crust is golden and filling is bubbly.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Raspberry

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1541 Calories from Fat 234

% Daily Value*

Total Fat 26 g40.2%

Saturated Fat 9.7 g48.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 42.6 mg1.8%

Total Carbohydrates 332 g110.5%

Dietary Fiber 24.8 g99.1%

Sugars 244.3 g

Protein 12 g24.2%

Vitamin A 12.2% Vitamin C 161.6%

Calcium 51.5% Iron 14.7%

*Based on a 2000 Calorie diet

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Rhubarb Raspberry Pie Recipe