Rhubarb-raspberry pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Rhubarb; 1/8 \" slices |
| 1 | teaspoon | Lemon juice |
| 1½ | cup | Sugar |
| ½ | teaspoon | Cinnamon |
| 3 | ounces | Raspberry gelatin |
| ½ | teaspoon | Grnd cardamon |
| Red food coloring | ||
| 1 | tablespoon | Butter |
| 1½ | tablespoon | Cornstarch |
| 2½ | cup | Flour |
| ½ | cup | Milk |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Tapioca; quick cooking |
| 1 | cup | Crisco |
| ⅓ | cup | Milk |
| 1 | teaspoon | Sugar |
Directions
FILLING
CRUST
GLAZE
Preparation Time: 1:00 FILLING: Combine rhubarb, sugar, gelatin, and few drops of food coloring, cover and refrigerate 6 hours, or overnight. Remove from refrigeratoe and drain the juice into a large saucepan. Add cornstarch, lemon juice, cinnamon, and cardamon (if used). Cook and stir until mixture comes to a boil and thickens.
Remove from heat and add the rhubarb. CRUST: Combine flour and salt and cut in the shortening. Add milk. Cover the ball of dough and refrigerate one hour. Roll out crust; sprinkle bottom with tapioca.
Spoon in hot filling. Dot with butter and top with 2nd crust. GLAZE: Combine ⅓ c milk and 1 t sugar for glaze and brush on topcrust.
Bake at 400' for 10 mins, then 350' for 30 min. One 9 inch pie.
Submitted By BILL SPALDING On 05-21-95