Teenie's Accidental Rhubarb-Raspberry Pie

Name: Teenie's Accidental Rhubarb-Raspberry Pie
Total time: 45 min
Yield: 8 Servings
Ingredients: 1 (15 ounce) package frozen prepared pie crusts, thawed; 3 tablespoons all-purpose flour; 🧂 1 cup white sugar; 🥚 1 egg, beaten; 🍇 1 cup raspberries; 4 cups chopped fresh rhubarb

Cost $10, save $5

Source: Recommended by CookPal

45 Min
8 Servings
$10

Teenie's Accidental Rhubarb-Raspberry Pie

Cost $10, save $5

Source: Recommended by CookPal

45 Min
8 Servings
$10

INGREDIENTS

Crust
- 1 (15 ounce) package frozen prepared pie crusts, thawed
Filling
- 3 tablespoons all-purpose flour
- 🧂 1 cup white sugar
- 🥚 1 egg, beaten
- 🍇 1 cup raspberries
- 4 cups chopped fresh rhubarb

STEPS

Preheat the oven to 425 degrees F (220 degrees C). Press one pie crust into a 9-inch deep dish pie pan.

In a medium bowl, stir together the flour and sugar. Mix in the egg and raspberries. Stir in the rhubarb so it is evenly coated.

Transfer the filling to the prepared pie crust. Top with the other crust, and crimp around the edges to seal. Make a few slits in the top crust to vent steam.

Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and bake for another 35 minutes or until rhubarb is tender and juices are thick.

NUTRIENTS

Per 1 serving

🔥

377

Calories

4
Protein
55
Carbs
16
Fats

💡 Serve the pie warm with a scoop of vanilla ice cream for a delightful combination.You can substitute fresh raspberries with frozen raspberries if out of season.Keep an eye on the crust during baking to prevent over-browning. Cover with foil if necessary.