Raspberry Rhubarb Pie
From chefmeow 16 years ago
- 45 minutes to make
- Serves 8
RASPBERRY RHUBARB PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wadley Estate in Allen, Texas in 1990.
Ingredients
- Zest of 1 orange shopping list
- 1/3 cup granulated sugar shopping list
- 2 tablespoons cornstarch shopping list
- 1 flaky pastry shell shopping list
- 1 egg white beaten for glaze shopping list
- 1 pound fresh rhubarb cut into 1" pieces shopping list
- 2 cups fresh raspberries shopping list
- 8 ounces seedless raspberry jam shopping list
- 2 tablespoons water shopping list
- 1 tablespoon fresh lemon juice shopping list
- Confectioners' sugar shopping list
How to make it
- Preheat oven to 400.
- Put orange zest in food processor with sugar and mince.
- Mix zest with cornstarch and spread in pie shell then arrange rhubarb on top.
- Cover pie loosely with foil and bake 45 minutes.
- Place raspberries decoratively on top in circles.
- Heat preserves with water and lemon juice.
- When almost cool paint tops of berries with pastry brush to achieve an even glaze.
- Just before serving dust lightly with sifted confectioners' sugar.
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