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Rhubarb-Raspberry Pie

Prep: 35 mins
Cooking: 50 to 60 mins
Other:
Total: About 1.5 hrs

Ingredients

Basic Double-Crust Pie Pastry

1 cup (8 oz) sugar

3 tblsp cornstarch

1/4 tsp salt

1 1/4 lb rhubarb stalks, peeled and sliced into 1/2 inch pieces (about 4 cups/1 lb)

2 cups (8 oz) raspberries

2 tblsp unsalted butter, cut into bits

Preheat an oven to 425. Roll out the pastry for the bottom crust and use to line a 9-inch pie pan. Roll out the pastry for the top crust and set it aside.

In a large bowl, stir together the sugar, cornstarch and salt. Add the rhubarb and raspberries and toss to mix well. Pile the fruit mixture into the pastry-lined pan and dot with bits of the butter. Cover with the top crust and trim and flute the edges. Cut a few vents in the top for steam to escape.

Bake for 20 minutes, then reduce the heat to 350°F and bake until teh juices are bubbling and the crust is browned, 30-40 minutes longer.

Serves 8. Makes one 9-inch double-crust pie.