Rhubarb Raspberry Pie

Total Time: 1 hr 35 mins Preparation Time: 45 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 recipe pie dough, enough for two crusts
• 1 1/2 lbs trimmed rhubarb
• 1 cup sugar, plus amount below
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon
• 3 tablespoons cornstarch
• 3 tablespoons fresh lemon juice
• 1 1/2 cups raspberries
• 1 large egg
• 1 tablespoon milk

Recipe

• 1 make pie crust for two-crust pie according to your favorite recipe.
• 2 refrigerate pie dough until ready to use.
• 3 for filling: cut enough rhubarb crosswise into 1/2-inch slices to measure 4 cups (reserve one cup).
• 4 in a 3-quart kettle stir together 3 cups rhubarb, 1 cup sugar, and cinnamon and cook over moderate heat, stirring constantly, until sugar is melted, about 6 minutes.
• 5 in a small bowl stir together cornstarch and lemon juice.
• 6 add cornstarch mixture to rhubarb mixture and boil, stirring constantly, until rhubarb is thickened, about 5 minutes, and transfer mixture to a bowl. note: feel free to use additional cornstarch to thicken if the mixture does not reach a consistency to your liking.
• 7 cool mixture to room temperature, about 30 minutes.
• 8 fold raspberries and remaining cup rhubarb into mixture until just combined.
• 9 chill rhubarb filling, covered, at least 30 minutes, or until cold.
• 10 preheat oven to 425°f.
• 11 in a small bowl whisk together egg and milk to make an egg wash.
• 12 fit 11-inch round of dough into a 9-inch (1-quart) glass pie plate and trim, leaving a 1/2-inch overhang.
• 13 spoon rhubarb filling into shell, smoothing top, and brush edge of crust with egg wash.
• 14 drape remaining pastry round over filling and trim, leaving a 1/2-inch overhang.
• 15 crimp edge decoratively.
• 16 with a sharp small knife score a decorative pattern on crust and brush crust evenly with some egg wash.
• 17 sprinkle crust with remaining 2 tablespoons sugar.
• 18 bake pie on a baking sheet in middle of oven 45-50 minutes, or until crust is golden brown and cooked through.
• 19 (if pastry gets too brown too quickly, tent pie with foil.) transfer pie to a rack.
• 20 cool pie at least 1 hour to set filling.
• 21 serve pie with vanilla ice cream.
• 22 note: if you use frozen rhubarb or frozen raspberries, please make certain they are well-thawed and drained, and you may need to use additional thickener to achieve the proper consistency.