Teenie's Accidental Rhubarb-Raspberry Pie

4.3
(15)

Delicious combo...the reason it's an accident is because I didn't realize I had put in the raspberries until it was too late! Still, that pie didn't last very long!

3
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

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Press one pie crust into a 9-inch deep dish pie pan.

  2. 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.

  3. 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 (per serving)

377 Calories
16g Fat
55g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 377
% Daily Value *
Total Fat 16g 21%
Saturated Fat 3g 13%
Cholesterol 23mg 8%
Sodium 314mg 14%
Total Carbohydrate 55g 20%
Dietary Fiber 3g 10%
Total Sugars 26g
Protein 4g 8%
Vitamin C 9mg 10%
Calcium 69mg 5%
Iron 1mg 4%
Potassium 263mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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