You may use frozen fruit, but it must be completely thawed before making the recipe, or cooking time will be much longer.
In a large bowl, stir together sugar and tapioca. Add rhubarb, raspberries, and lemon juice. Let stand 15 mins to 1 hour, stirring gently several times during the sitting period. When the fruit is ready, preheat oven to 400 degrees and continue.
Press one on the pie crusts inot a 9 inch pie pan. Fill with fruit mixture. Top with second pie crust and seal the two edges of the crusts. Prick the top crust several times in the middle with a sharp knife.
Cover edges of crust with foil or a pie crust shield. Bake at 400 degrees for 40 mins, remove foil cover over crust, and bake 10 mins more or until filling bubbles.
Originally Submitted
6/27/2010
0 Out of 5 from
0 reviews
You can add this Raspberry Rhubarb Pie recipe to your own private DesktopCookbook.
