Ingredients
- 3 cups fresh or frozen raspberries
- 3 cups chopped rhubarb (fresh or frozen)
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 package (about 14 oz) refrigerated pie crusts (or homemade)
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- Preheat oven to 375°F (190°C).
- Prepare filling: In a large bowl, gently toss raspberries and rhubarb with sugar, cornstarch, lemon juice, vanilla extract, and salt until well combined.
- Prepare crust: Roll out one pie crust and press it into a 9×13-inch baking dish. Trim edges if needed.
- Add filling: Pour the fruit mixture evenly over the crust.
- Top crust: Roll out the second crust and either cover the filling completely or cut into strips to make a lattice pattern on top. Seal edges well.
- Egg wash: Beat the egg and brush it over the top crust for a golden finish. Sprinkle with coarse sugar if desired.
- Bake: Place the pie on a baking sheet (to catch drips) and bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool: Let the pie cool for at least 2 hours before cutting to allow the filling to set.
Would you like me to help you with a more detailed version, or maybe some tips for variations or serving ideas?