Raspberry Rhubarb Pie

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 1/2 cups frozen rhubarb, thawed, drained
• 3/4 cup frozen raspberries, thawed, undrained
• 1/2 cup applesauce
• 1 1/3 cups brown sugar, firmly packed
• 1/4 cup cornstarch
• 1 tablespoon tapioca
• 1 teaspoon almond extract
• 1 tablespoon butter
• pastry for double-crust pie

Recipe

• 1 preheat oven to 425°f.
• 2 line a small, 8-inch pie tin with one of the pastry crusts.
• 3 combine all ingredients except butter in bowl and mix well to blend. puor into pastry-lined tin.
• 4 dot with butter. place other crust on top of the pie and crimp edges. cut slits to vent or use a lattice top.
• 5 bake for 40-50 minutes, until bubbly and crust is brown. if you dislike dark edges, cover pie crust rim with foil for the last 15 minutes of baking.
• 6 option: brush top crust with cream or milk prior to baking, for a golden color. i like to sprinkle some granulated sugar on the pie as soon as it comes out of the oven if doing a lattice top. it won't adhere to a mostly-crust top.
• 7 i highly recommend serving this pie cold, with whipped cream, or slightly warm, with a scoop of vanilla ice cream.