Raspberry Rhubarb Pie: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=15 min |CookTime=40-50 min @ 400° |Source=''Bethany Homes 1994'' (pg 253) |Yield=16-24 servings (2 pies) |Rating={{unrated}} }} === Ingredients ===..." |
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[[Category:Pie]] | [[Category:Pie]] | ||
[[Category: | [[Category:Desserts]] | ||
[[Category:Rhubarb]] | [[Category:Rhubarb]] | ||
[[Category:Raspberries]] | [[Category:Raspberries]] | ||
Latest revision as of 02:12, 13 September 2021
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 40-50 min @ 400° |
| Source | Bethany Homes 1994 (pg 253) |
| Yield / serves | 16-24 servings (2 pies) |
| Rating | (unrated) |
Ingredients
- 2 x 9" pie crusts
- 2 c sugar
- 1/3 c flour
- 3 c rhubarb, cut up
- 1 c raspberries
- 1 1/2 T butter
Preparation
Mix flour and sugar together. Pour over rhubarb and raspberries. Toss to coat. Put into pie shells and dot with butter. Bake at 400° for 40-50 minutes.
