Beebop-a-Reebop: Raspberry and Rhubarb Pie

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Ingredients

For Filling
• 3/4 lb. rhubarb (peeled if the rhubarb is especially large and stringy)
• 2 C. fresh raspberries
• 3 T. flour
• 1 1/4 C. granulated sugar (more for sprinkling on top of the pie-this is optional)
For Pastry
• 1 recipe of press-in dough from the Plum Tart recipe previously published on Blue Cayenne (http://bluecayenne.com/for-the-love-of-plums)

Instructions

1. Prepare pastry (http://bluecayenne.com/for-the-love-of-plums). Press pastry into a round quiche or pie pan with a removable bottom. Chill the pastry in the refrigerator for at least 30 minutes. (The removable bottom will allow you to easily remove the pie from the pan.)
2. Wash and trim rhubarb ends. Peel off the fibrous outside of the rhubarb if the stalks are large. Cut the rhubarb into 1-inch long pieces. Put prepared rhubarb pieces in a large bowl with the raspberries. Gently mix in flour and sugar. (I used my hands.) Let this mixture of rhubarb and raspberries sit on your counter until it is juicy. (I left my rhubarb mixture on my counter for about an hour before I put it on top of the pastry.)
3. Fill the pastry-lined pie pan with the fruit mixture and pour any remaining juice over the pie. Sprinkle the top of the pie with a small amount of sugar (optional). Bake in a preheated 400 degree F oven for 50-55 minutes or until the pastry has turned a golden brown and the fruit filling is tender and bubbling.
4. Cool the baked pie completely before serving. This is wonderful with a scoop of homemade ice cream.

Nutrition

Calories

2658 cal

Fat

9 g

Carbs

595 g

Protein

55 g

Click Here For Full Nutrition, Exchanges, and My Plate Info