| RASPBERRY RHUBARB PIE |
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Makes One 9-inch Pie 8 Servings Crust 9-inch Classic CRISCO Double Crust Filling 1 cup sugar 3 tablespoons all-purpose flour 1 egg, beaten 2 cups red rhubarb, cut into 1/2- to 3/4-inch pieces 1/2 cup frozen dry pack raspberries, thawed 1/2 cup cranberry/raspberry sauce For crust, prepare and press bottom crust into 9-inch pie plate. Do not bake. Heat oven to 425ºF. For filling, combine sugar and flour in large bowl. Add egg. Beat thoroughly. Add rhubarb, raspberries and sauce. Spoon filling into unbaked pie crust. Moisten pastry edge with water. Cover pie with top crust. Cut slits in top crust to allow steam to escape. Cover edge with foil, if necessary, to prevent overbrowning. Bake at 425ºF for 10 minutes. REDUCE OVEN TEMPERATURE TO 350ºF. Bake for 45 minutes or until filling in center is bubbly and crust is golden brown (if using frozen rhubarb bake 60 to 70 minutes). Cool until barely warm or to room temperature before serving. |
