Raspberry Rhubarb Pie
This pie is full of natural sweetness, tang, and beautifully bright fruit! Raspberries and rhubarb make a wonderful combination for a great pie whether it's the middle of winter or summer!
Ingredients
For Double Crust Pastry
- 2 cups all purpose flour
- ¼ + ⅛ teaspoon sea salt
- 2 teaspoon optional maple syrup
- ½ cup unsalted butter (1 stick)
- 1 tablespoon olive oil
- 6-7 tablespoon ice cold water
For Pie Filling
- 5 cups fresh raspberries, split (1 cup will be kept separate to sprinkle on top before pastry lid is placed)
- 3 cups diced rhubarb
- 2 teaspoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 teaspoon almond extract
- ¼ cup maple syrup
- ¼ cup arrowroot powder (option to replace with cornstarch or flour)
- 1 tablespoon unsalted butter to put on top before pastry lid
For Egg Wash
- 1 large egg
- 2 tsp milk (or water)
Instructions
Make the Pie Pastry
- Follow my recipe for 1 double pie pastry. Split the pastry into 2 equal portions and form each into a flattened round, stack, then cover in an airtight bowl or in saran wrap for 1-2 hours in the fridge.
Making the Filling and Putting it all Together
- Once the pastry has been in the fridge for about 1-2 hours, remove it from the fridge to sit out at room temperature while you make the filling.
- Preheat oven to 400°F. Set rack to middle setting for conventional oven.Use lower rack if using a convection oven!
- In a large bowl, add 4 cups raspberries and 3 cups rhubarb then sprinkle on ¼ cup arrowroot powder. In a small bowl mix together lemon juice, lemon zest, almond extract, and maple syrup.Add the lemon juice mixture to the berries and and gently combine.
- Very light flour your work surface and roll out 1 portion of the pie pastry to about 10" in diameter. Press pastry into the pie pan.
- Roll out second half of pastry to have ready.
- Use a spatula to transfer all filling into the pastry base. Sprinkle on 1 cup fresh raspberries. Cut up 1 tablespoon unsalted butter and scatter over the fresh berries. Place the pastry lid on the pie and flute edges as desired. TIP: I find it works best to gently press the edges of the base and lid together, then slightly roll the base edge up and over the top of make sure it seals, before fluting the edges.
- Whisk together the whole egg and 2 teaspoon milk (or water) and apply to the top of the pie.
- Bake at 400°F for 35 minutes with edges foiled. Remove foil to continue baking for 8-10 more minutes. Let the pie sit for a bit before cutting in to let the filling firm up! Enjoy with vanilla ice cream or a homemade whipped cream.
Tried this recipe?Let us know how it was!