Ingredients

The following ingredients have 4 Servings
  • 1 Double Crust Pie Dough (For a 9 inch pie)
  • 4 cups Rhubarb (Diced)
  • 3 cups Raspberries
  • ⅓ cup Flour
  • 1 ¼ cup Sugar
  • 1 tablespoon Orange zest
  • 1 tablespoon Orange juice
  • 1 tablespoon milk (for brushing on top crust)
  • 1 tablespoon sugar (for sprinkling on top crust)

Instruction

  • Preheat oven to 350 degrees
  • Roll out pie dough and add one crust to a 9 inch pie dish
  • In a bowl, add rhubarb and sugar. Stir to coat. Let rhubarb sit for 15-20 minutes until sugar has dissolved and rhubarb has released a lot of it's juice.
  • Add orange zest and orange juice
  • Slowly sprinkle in flour and stir until well mixed in
  • Gently fold in raspberries
  • Pour filing into prepared pie dish
  • Add top crust. You can make a lattice crust or add a solid crust. If adding a solid crust, be certain to cut a few vents in the center to allow steam to escape.
  • Brush top crust with milk and sprinkle with sugar
  • Place pie on a baking sheet and bake in a preheated 350 degree oven for 1 1/4 - 1 1/2 hours until pie is bubbly and golden.
  • Allow pie to cool to room temperature before serving. Serve plain or topped with a scoop of vanilla ice cream.