Rhubarb-Raspberry Pie

Rhubarb-Raspberry Pie

Servings: 6 to 8
Ingredients Preparation

2 [9-inch / 23-cm] pie shells
3/4 cup [150 g] sugar
1/2 cup [70 g] all-purpose flour
2 1/2 cups [625 mL] fresh or frozen chopped rhubarb
10 ounces [284 g] individually frozen unsweetened raspberries, thawed



Preheat oven to 425°F [220°C].
Line a pie plate with one of pie shells.
Into a bowl, combine sugar and flour; delicately toss in rhubarb and raspberries.
Evenly spoon into pie shell.
Cover with remaining pie shell.
Seal and flute edge; cut stem vents pn top.
Bake pie for 15 minutes.
Lower oven temperature to 350°F [180°C].
Bake pie for 35 to 40 minutes longer, until pastry is golden and rhubarb tender.