Did somebody say pie? Summer pie?
Click "play" on the video to hear from Sarah Curtis-Fawley, the owner of Pacific Pie Company. Here's her recipe for Raspberry Rhubarb pie.
Raspberry Rhubarb Pie
recipe provided by Pacific Pie Co
- 2 1/2 pounds rhubarb, chopped into 1/2" pieces
- 1 1/2 pounds fresh or frozen raspberries
- 1 tablespoon lemon juice
- 3/4 cup sugar
- 1/2 teaspoon salt
- 3 tablespoons cornstarch
Partially blind bake a pie crust. (Here is Pacific Pie's all butter crust recipe.)
Toss chopped rhubarb with sugar, lemon juice, salt, and cornstarch.
Cook rhubarb mixture on the stove top on medium heat for about 10 minutes until it starts to bubble and thicken. Be sure to watch mixture carefully and keep stirring so it doesn't burn!
Remove rhubarb filling from heat and allow to cool for about 30 minutes. Gently fold in raspberries.
Spoon filling into your prepared pie crust, and top with lattice or shapes cut out of pastry.
Brush top pastry with half and half or milk and sprinkle with raw sugar for extra sparkle and crunch.
Bake in a preheated 375 degree oven for approximately 25 minutes or until top pastry is golden