Raspberry Rhubarb Pie

This is an Amy original.

  • 1 pound raspberries
  • 1 pound rhubarb
  • 1/2 c. sugar
  • 1/4 c. corn starch
  • 2 T. lemon juice
  • 2 T. butter
  • double recipe pie crust


Make crust and line bottom of pie pan.

In a bowl, mix sugar and corn starch. Pour sugar mixture over berries and rhubarb in a large bowl, add lemon juice and toss until well coated. Pour into pie shell. Roll out top crust and place over pie, seal edges. Cut slits in top of pie crust for vents. Bake at 375 for an hour, or until filling is bubbling and crust is golden.



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