Rhubarb Raspberry Pie
Bursting with the tangy-sweet harmony of fresh rhubarb and raspberries, this Rhubarb Raspberry Pie is a show-stopping dessert that’s perfect for any occasion. Featuring a luscious fruit filling sweetened with just the right amount of sugar and thickened with cornstarch, it comes encased in a buttery, flaky double crust that’s brushed with a golden egg wash and a sprinkle of coarse sugar for a delightful crunch. Whether you choose to top it with a classic lattice or a full crust, this pie is baked to perfection, bubbling with vibrant juices and aromatic vanilla. Serve it warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream for an irresistible finish. With just 30 minutes of prep, this stunning pie is a crowd-pleaser that tastes as good as it looks. Perfect for spring and summer gatherings, it's a celebration of seasonal fruit and timeless pastry-making techniques!
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Recipe Information
Ingredients
- 4 cups (diced) Fresh rhubarb
- 2 cups Fresh raspberries
- 1.5 cups Granulated sugar
- 0.25 cup Cornstarch
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 9-inch (store-bought or homemade) Pie crusts
- 2 tablespoons (cut into small cubes) Unsalted butter
- 1 large Egg
- 1 tablespoon Water
- 1 tablespoon (optional, for topping) Coarse sugar
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the diced rhubarb, fresh raspberries, granulated sugar, cornstarch, salt, and vanilla extract. Gently toss until the fruit is evenly coated and let the mixture sit for 10 minutes.
Roll out one of the pie crusts into a 9-inch pie dish, leaving some overhang at the edges. Pour the fruit mixture into the pie crust and evenly spread it out.
Dot the fruit filling with the cubes of unsalted butter.
Roll out the second pie crust and place it over the filling. Trim the edges of the crusts to leave about a 1-inch overhang. Tuck the edges under and crimp them together to seal.
Cut 4-6 small slits in the top crust to allow steam to escape, or create a lattice pattern if desired.
In a small bowl, whisk the egg and water together to make an egg wash. Brush the egg wash over the top crust and edges of the pie. If desired, sprinkle coarse sugar over the top for added sweetness and texture.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 50-55 minutes, or until the crust is golden brown and the filling is bubbly.
If the edges of the crust begin to brown too quickly, cover them with foil or a pie crust shield during baking.
Allow the pie to cool on a wire rack for at least 2-3 hours before slicing and serving to ensure the filling sets properly.
Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
4092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.4 g | 204% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 2445 mg | 106% | |
| Total Carbohydrate | 648.2 g | 236% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 334.8 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 658 mg | 51% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2466 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
