Ingredients
- 4 cups rhubarb, chopped (fresh or frozen, thawed and drained)
- 3 cups fresh raspberries
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 prepared pie crusts (or homemade)
- 1 egg (beaten, for egg wash)
- 1 tbsp coarse sugar (for sprinkling)
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15-inch rimmed baking sheet with parchment paper.
- Prepare bottom crust: Roll out one pie crust large enough to cover the baking sheet, pressing into the corners.
- Make filling: In a large bowl, mix rhubarb, raspberries, sugar, cornstarch, lemon juice, and vanilla until well combined.
- Assemble: Spread filling evenly over the bottom crust. Roll out the second crust and place over the filling. Trim excess and crimp edges to seal.
- Vent & finish: Cut small slits in the top crust for steam to escape. Brush with beaten egg and sprinkle with coarse sugar.
- Bake: Place in preheated oven and bake for 40–45 minutes, until golden brown and filling is bubbly.
- Cool & serve: Allow to cool slightly before cutting into squares. Serve warm or at room temperature, optionally with vanilla ice cream.
Would you like me to make this recipe extra rustic with a lattice crust top (for a classic bakery look), or keep it as a solid top pie crust?