Raspberry Rhubarb Pie

 The tartness of rhubarb and tanginess of raspberries come together for a simple and simply delicious pie that can be cooling on the counter in just one hour.



Ingredients

  • 3
    cups fresh or frozen rhubarb
  • 3
    cups fresh or frozen raspberries
  • 6
    tablespoons butter, melted
  • 2
    tablespoons vanilla
  • 1 1/2
    cups sugar
  • 1/2
    cup Gold Medal™ all-purpose flour
  • 1
    Pillsbury™ Pet-Ritz® frozen deep dish pie crust
  • 1
    Pillsbury™ refrigerated pie crust, softened as directed on box
  • 1
    quart vanilla ice cream

Steps

1 Heat oven to 350°F. In a large bowl, mix rhubarb, raspberries, 4 tablespoons of the butter, vanilla, 1 1/3 cups of the sugar and flour until all fruit is coated; spoon into deep dish pie crust.

2 Slice a few small diamonds in refrigerated crust. Place crust on top of the pie.

3 Using a small basting brush; spread remaining melted butter over the top crust. Sprinkle remaining sugar over top.

4 Bake 30 minutes. Cover the top of the pie with loose layer of foil; return to oven for an additional 40 to 50 minutes or until the crust is golden brown and the rhubarb mixture is bubbly.

5 Remove from the oven; allow to cool 2 to 3 hours. Slice and serving with heaps of vanilla ice cream.

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