Raspberry Rhubarb Pie

My grandmother was always known for creating wonderful pies.  One of the pies she was most notable for was her rhubarb pie.  As a child I was unsure about the rhubarb pie, it seemed a bit too tart for my little taste buds.  However, now as an adult I love tart items and rhubarb has become an ingredient I love to use.

While rhubarb is found in the vegetable section of the grocery store, it is actually an herb.  Rhubarb is high in folates, riboflavin, niacin, vitamin B-6, thiamin, and pantothenic acid.  It contains a good amount of vitamin A, vitamin K, zea xanthin, and lutein.  Rhubarb also contains iron, copper, calcium, potassium, and phosphorus.

This recipe creates a pie or tart that is easy to prepare and bake.  The addition of the raspberries offsets the slight bitterness of the rhubarb and creates a nice pie texture.  The pie dough does need to be chilled prior to baking and the cooked pie is best when it has had time to set up overnight in the refrigerator.  Please note these time issues when accounting for prep and serving time.

Raspberry Rhubarb Pie

Crust 

1 1/2 cups all purpose flour

10 tablespoons butter (cold and grated)

3 tablespoons sugar

1/4 teaspoon salt

6 tablespoons water (cold)

Pie Filling

3/4 cup granulated sugar

2 tablespoons all purpose flour

1 pint fresh raspberries

2 cups fresh rhubarb (chopped)

1 tablespoon lemon juice

Topping

1/3 cup oats

2 tablespoons all purpose flour

1 1/2 tablespoons butter (cold and grated)

In a medium mixing bowl, combine the crust dry ingredients (flour, sugar, and salt). Add the butter and gently fold until the dough is crumbly with larger size pieces.

Add 1 tablespoon of cold water at a time, and mix until the dough just comes together.  Empty dough onto a lightly floured surface.   Shape dough into a flat circle and then wrap with plastic wrap. Chill the dough in the refrigerator for about an hour.

Remove the dough from the refrigerator and let it sit at room temperature while preparing the pie filling.  In a medium mixing bowl, combine the filling dry ingredients (sugar and flour). In a large mixing bowl, combine the raspberries, rhubarb and lemon juice.  Gently mix in the dry ingredients and set aside.

Roll the dough into a 1/4 inch thick circle.  You will want the dough to be large enough to cover the bottom and sides of a pie or tart pan.  Press the dough into the pie or tart pan and trim away any excess. Using a fork, make a few pricks in the base of dough.  Place the dough into the freezer and chill for about 15 minutes.

Preheat the oven to 350 degrees.  Remove the dough shell from the freezer. Drain any excess juice from the pie filling and then fill the dough shell with the pie filling mixture.

In a medium sized bowl, combine the topping ingredients (butter, oats and flour).  Sprinkle the topping onto filling and place in the preheated oven.  Bake the pie for 45 to 50 minutes, until the crust is slightly brown and the filling is bubbly.

Remove from the oven and allow to cool on a wire cooling rack.  Once the pie is cool, it can be placed (covered) in the refrigerator overnight.  This will help the pie set up.  The pie will be ready to serve after it has time to set up and can be stored in the refrigerator for a couple of days.  

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