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RASPBERRY RHUBARB PIE

RECIPE


Ingredients:

Pie Filling:

2 cups rhubarb (cut ½ inch)

1 cup fresh whole raspberries

½ cup raw coconut sugar

1/3 cup brown sugar

3 tbsp. four

1 tsp. cinnamon

1 egg

Pie Crust:

1 ½ cups flour

3 ½ tbsp. Batistini Olive Oil


Directions:

In a large bowl, slowly add the olive oil into the flour. Using your hands, rub together the ingredients into a ball. Make a well in the middle and add ¼ cup water. Continue to mix with your hands, and refrigerate up to 1 – 2 hours.

Roll out your dough, and press into a pie tin. Allow to chill for 20 minutes.

Combine rhubarb, raspberries, coconut sugar, brown sugar, flour, & cinnamon; toss in a large bowl. Stir in the egg. Pour filling into pastry shell, and allow to chill for 10 – 15 minutes.

Preheat oven to 425 degrees Fahrenheit. Brush pie crust with an egg wash, and sprinkle with desired amount of sugar.

Bake pie for 20 – 25 minutes. Lower oven heat to 375 degrees Fahrenheit for 25 – 30 minutes.