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    Raspberry Rhubarb Pie


    Source of Recipe


    from DavidB, a cooking daily newsletter reader

    List of Ingredients




    Raspberry Rhubarb Pie

    1 c. sugar
    1/4 c. Quick-cooking tapioca
    4 c. Chopped fresh or frozen rhubarb
    1 c.fresh or frozen raspberries
    2 Tbls. lemon juice
    Pastry for a double-crust pie (9‰)

    In a large bowl, combine sugar and tapioca. Add the rhubarb,
    raspberries and lemon juice; mix gently. Let stand for at least 15
    mins. or up to an hour to soften the tapioca; stir gently several
    times. Line a pie plate with bottom crust. Pour filling into crust.
    Top with a lattice crust. Bake at 375 for 45 to 55 mins. or 'til the
    crust is golden and filling is bubbly. Serve warm or at room
    temperature. Serves 6 to 8.

    Recipe
 

 

 

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