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Tuesday, June 21, 2011

Raspberry Rhubarb Pie

I haven't made or blogged many desserts lately, although I've been eating dessert aplenty ::blush::  I got the idea for the raspberry-rhubarb combo from a recipe in Bon Appetit, but turned it into a 10" pie rather than their suggested weensy crostata. 

I don't usually spend a lot of time making food look pretty, but this pie begs for a lattice crust.  Being the happily acknowledged crust-cheater that I am, I took a store-bought double crust and used a little cookie cutter thingy to cut diamond shapes in 1 layer to mimic a real, woven, lattice crust top.  Much easier to handle that way. 

The pie can be frozen before or after baking.  Thaw it before baking if you freeze it uncooked.

Raspberry-Rhubarb Pie
Makes 1 10" pie

2 pie crusts, homemade or storebought, prepared for latticing
5 tbsp cornstarch
1/4 cup water
2 lbs. rhubarb (about 6 stalks), sliced crosswise in 1/2" pieces
6 oz. raspberries
1 cup sugar
1 tsp vanilla
1 egg, beaten

Prepare crusts for pie.  Press 1 layer into bottom of 10" pie pan.  Prepare remaining layer as a lattice-top.

Whisk cornstarch into water in a small bowl and set aside.  Combine rhubarb, raspberries and sugar in a medium pot.  Heat over medium heat until sugar is dissolved and the fruit has released juice, about 5 minutes.  Stir in the cornstarch mixture (whisk again, if needed, before pouring) and bring to boiling.  When the mixture boils, take it off the heat immediately and stir in vanilla.  Let cool.

Brush the bottom of the pie crust with egg.  Pour filling into crust.  Top with lattice top.  Brush the top with egg.  Bake at 400F for 45 minutes.  Pin It

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