Table Talk
Raspberry Rhubarb Pie
My raspberry canes are numerous and unruly and spread further every year. Instead of neat, accessible rows. they are a tangle of thorn-covered canes, with black or red berries hiding beneath the leaves. I can't resist reaching ever-further to pluck a few more berries off of a cane that is really too far away and I can never be troubled to don appropriate clothing in order to protect my skin from those nasty thorns. Consequently, I am covered with scratches. But I have berries in abundance.
After making 3 batches of fresh raspberry jam, I am moving on to pies. This recipe takes advantage of another summer favorite of mine, rhubarb. It may be the best pie I've ever eaten.
Raspberry Rhubarb Pie
1/3 c flour
1 1/2 lbs (4 cups) rhubarb -- trimmed and cut in 1/2 in. pieces
1 1/4 c sugar
1/2 lemon -- juiced
2 c raspberries
1 tbsp butter
1 egg
1 tbsp heavy cream
2 deep dish pie crust
1 9.5" deep dish pie pan
3 tbsps raw sugar
Preheat to 350. Combine flour, rhubarb, sugar and lemon juice. Add raspberries to rhubarb mixture and mix gently, being careful not to break berries. Add fruit mixture to pie crust. Dot fruit with butter and cover with 2nd pie crust. Beat egg and cream together and brush over top crust. Sprinkle with sugar. Bake for 1 hour 15 min. Pastry should be golden brown and juices in center should be bubbling. (This has a tendency to boil over. Bake over a baking sheet.)
NOTES : I made this with 1/4 c. flour, 3 c. rhubarb, 1 1/2 c. raspberries in a regular size pie pan. It was just right.
