Rhubarb Raspberry Pie

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 3 cups rhubarb, chopped into 1/2 inch pieces
• 1 1/2 cups raspberries, whole and rinsed
• 1 cup brown sugar
• 2 tablespoons flour
• 1/8 teaspoon salt
• 2 eggs, beaten
• 1/8 teaspoon cinnamon (or less)
• 1 double crust (lots of recipes in search under pie pastry)

Recipe

• 1 line a pie plate with pastry and trim edges.
• 2 preheat oven to 425 degrees.
• 3 combine the rhubarb and raspberries in a large bowl.
• 4 combine the sugar, flour, salt, eggs and cinnamon in a medium bowl and whisk well.
• 5 pour over fruit mixture and stir gently but well.
• 6 pour into the prepared pie plate and top with remaining crust.
• 7 seal edges and crimp.
• 8 slice a few vent holes and bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake for 30 minutes more.
• 9 remove and place on a pie rack.
• 10 cool to room temp and serve with a scoop of vanilla ice cream.