One 9-inch pie
Nothing says summertime to me more than Raspberry-Rhubarb pie. When I was a young girl, we spent our summers out on Long Island. There was a small farmer’s stand near our home that sold the most delicious Raspberry-Rhubarb Pie. It is the perfect combination of sweet and tart. Serve it with a scoop of vanilla ice cream and everyone will be in heaven! Enjoy one of my personal favorites.
1 9-inch top and bottom pie crust (Deya’s Pie Pastry)
1/4 cup cornstarch
4 cups 1/2”-thick slices rhubarb (about 1-1 1/4 lb.)
2 6-oz. container fresh raspberries
2/3 cup sugar
Make a crust of your choice. I recommend Deya’s Pie Pastry.
While the pie crust dough is chilling, dissolve cornstarch in 3 tbsp. water in a small bowl. Set aside.
Combine rhubarb, raspberries, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes.
Stir in cornstarch mixture and bring to a boil. The rhubarb will retain its shape, while the raspberries will slightly dissolve.
Transfer to a bowl, chill until cool, about 30 minutes.
Preheat oven to 400ºF.
Pour mixture into prepared pie pastry.
Attach top crust (see Pie Pastry recipe).
Cut 5 slits in the top of the pie crust.
Place the pie on a baking tray and bake until golden brown, about 1 hour.
Let the pie cool on a baking rack. Transfer to platter, cut into wedges, and serve with whipped cream or ice cream.