Mom's Raspberry-Rhubarb Pie

Mom's Raspberry-Rhubarb Pie
Photo by James Carrier

Ingredients

  • 1 1/3 cups sugar
  • Pastry for a 9-inch lattice-top pie
  • 1 large egg yolk
  • 3 ½ cups 3/4-inch lengths rhubarb (about 1 lb.)
  • 3 ½ cups raspberries, rinsed and drained
  • ¼ cup cornstarch

1. In a bowl, mix sugar and cornstarch. Add raspberries and rhubarb and gently mix to coat. 2. Scrape mixture into unbaked bottom crust in pan. Cover with lattice top and flute edges (see notes). Line a 12-inch pizza pan or a 10- by 15-inch baking pan with foil (to catch drips) and set pie on foi...

View full recipe at My Recipes

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