Rhubarb Raspberry Pie

My good friend Stephanie is the rhubarb queen, in my opinion. She introduced me to Red Ass Rhubarb wine from Prairie Berry Winery in her home state of South Dakota, she grows rhubarb in her garden, and she makes a mean rhubarb raspberry pie (inspired by her favorite pie bakers, Four & Twenty Blackbirds).


Prime rhubarb season wraps up in June, but it’s easy to freeze and pull it out later for baking! Check out this delicious rhubarb raspberry pie recipe and her pie pictures, and don’t forget to look up her awesome South Dakota/travel inspired Instagram!


Rhubarb Raspberry Pie

Serves approximately 8 slices 

2 pie crusts chilled (see my favorite recipe here)

About 2 and 1/2 cups rhurbarb, cut into 1/2 inch pieces
2 cups raspberries
2/3 cup sugar
2/3 cup packed light brown sugar
3 Tbsp ground arrowroot
1/2 tsp cinnamon
1/4 tsp cardamom
1/2 tsp salt
1 large egg
Egg wash (1 egg whisked with 1 Tbsp water) and coarse sugar for finishing

Roll out your dough to fit your pie pan of choice with about 1 inch of overhanging dough. Tuck the extra inch of dough under crust and between the pie dish edge. Roll out and prepare top of pie crust as desired. Refrigerate both crusts while preparing the fruit.

Preheat the oven to 425 degrees. Combine the rhubarb, raspberries, both sugars, arrowroot, cinnamon, cardamom and salt in a large bowl. Stir in the egg. Pour the fruit mixture into your chilled crust, arrange your top crust on top and crimp edges as desired. Brush your top crust with egg wash and sprinkle coarse sugar on top. Place your pie on a rimmed baking sheet on the bottom oven rack and bake for about 20 minutes until crust begins to brown. At this point, lower the oven temperature to 375 and move your pie up to a higher oven rack, continuing to bake for about 30-35 more minutes. Pie crust should be a golden brown with fruit juices bubbling.

Allow pie to cool on a wire rack for 2-3 hours. Enjoy!

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