Mint sauce and homemade lamb chops. flavorful and really simple to prepare!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 (15 ounce) package frozen prepared pie crusts, thawed
- 3 tablespoons all-purpose flour
- 1 cup white sugar
- 1 egg, beaten
- 1 cup raspberries
- 4 cups chopped fresh rhubarb
Instructions
- 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.
Nutrition Facts
| Calories | 377 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 314 mg |
| Sugars | 26 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Used strawberries instead of raspberries. Easy and delicious!
Didn’t put an egg in it as I use tapioca (4 T) for my fruit pies. I used a crumb crust and 6 people ate the whole pie. Very good!
I have made this pie twice both times came out great, only thing you may have to change is the sugar content, it all depends on how sour your fruit is in the beginning.
So easy and very delicious. Recommend it to anyone and everyone you know.
used strawberries instead,dabbed margarine on top, baked at 450..15 min, then turned it to 350
Good, easy recipe with the right amount of sweetness. When I filled my crust, I thought it seemed a little thin so I added another cup of fruit (strawberries) with an additional Tbl flour and a sprinkle of sugar. Brushed the top crust with milk and a sprinkle of sugar. Everyone who tried it loved it!
This was delicious! I was a little low on rhubarb so I tossed in a cup of blueberries that I had- still delicious! Everyone loved the pie.
Great! The only thing I did different was I added more Raspberries. Yum!!!
I have made this pie several times and have gotten RAVE reviews. It’s easy and throw in a little french vanila ice cream on the side and it is a fabulous dessert. Thanks Renee
This is quite sweet, if you want tart, cut back on the sugar. Great as is, though. The egg and flour holds the fruit together & absorb juices. I let the baked pie sit at room temperature 24 hours before serving and it was not liquidy at all. Also, a regular pie pan should be fine, you don’t need deep-dish.
a bit to much liquid in pie, not sure why or if it was something i did.
this pie is incredible. it holds together great. it could use a little more sugar. rhubarb and raspberries are both a little on the sour side. served with vanilla ice cream, this made a wonderful “birthday cake” for my 32-year-old son.
For those of you that love the sweet taste, this pie is the way to go! I also added a few sprinkles of strawberry jello powder to the flour, sugar, and raspberry mix. I’ve already gotten requests for this recipe from friends. This is a great summer pie.