How to Make Teenie's Accidental Rhubarb-Raspberry Pie - A Step-by-Step Guide

Teenie's Accidental Rhubarb-Raspberry Pie is a delightful and unexpected twist on the classic fruit pie. This recipe originated from a happy mistake in the kitchen, when Teenie, a self-taught baker, accidentally mixed rhubarb and raspberry together in her pie filling. The result? A harmonious blend of tart rhubarb and sweet raspberry that will surely delight your taste buds.

What makes this pie so special is the contrast between the rhubarb's tangy flavor and the sweetness of the rasp...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr
  • Servings: 8
  • Yield: 1 to 9 - inch pie

  • 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

    377 cal.

    • Total Fat: 16g
    • Saturated Fat: 3g
    • Cholesterol: 23mg
    • Sodium: 314mg
    • Total Carbohydrate: 55g
    • Dietary Fiber: 3g
    • Total Sugars: 26g
    • Protein: 4g
    • Vitamin C: 9mg
    • Calcium: 69mg
    • Iron: 1mg
    • Potassium: 263mg