This delightful pie combines the tartness of rhubarb with the sweetness of raspberries, creating a perfect balance of flavors in a flaky crust.
Ingredients
2 pieces pie crust
1 cup flour
3/4 cup sugar
1 large egg
2 cups raspberries
2 cups rhubarb
Method
Preheat your oven to 425°F (220°C). Roll out a single pie crust and fit it neatly into a 9-inch deep dish pie pan.
In a bowl, mix together flour and sugar. Incorporate an egg and then gently fold in the raspberries and rhubarb until everything is nicely coated. Transfer this vibrant fruit mixture into the prepared pie crust.
Place a second pie crust on top of the filling, crimp the edges to secure it, and make a few small cuts in the top to let steam escape during baking.
Bake the pie in the hot oven for 10 minutes. Then, reduce the heat to 350°F (175°C) and continue to bake for another 35 minutes, or until the rhubarb is tender and the filling is bubbling joyfully.
