Ingredients with Measurements:
- 2 cups fresh rhubarb, chopped
- 2 cups fresh raspberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cut into small pieces
- 1 double crust pie dough
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry brush
- sharp knife
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine rhubarb, raspberries, sugar, cornstarch, salt, and vanilla extract. Mix well.
3. Roll out one of the pie doughs on a lightly floured surface to fit the pie dish. Place the dough into the dish and trim the edges.
4. Pour the rhubarb-raspberry mixture into the pie crust.
5. Dot the top of the filling with small pieces of unsalted butter.
6. Roll out the second pie dough and place it over the filling. Trim the edges and crimp the edges of the pie crust together.
7. Cut a few slits on top of the pie to allow steam to escape.
8. Brush the top of the pie with a beaten egg and sprinkle with sugar.
9. Bake the pie for 45-50 minutes or until the crust is golden brown and the filling is bubbly.
10. Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 13g
- Saturated fat: 6g
- Cholesterol: 30mg
- Sodium: 200mg
- Total carbohydrates: 58g
- Dietary fiber: 3g
- Sugars: 34g
- Protein: 3g
Substitutions for ingredients:
- Frozen rhubarb and raspberries can be used instead of fresh.
- Brown sugar can be used instead of granulated sugar.
- All-purpose flour can be used instead of cornstarch.
Variations:
- Add a tablespoon of lemon juice to the filling for a tangy flavor.
- Use a lattice crust instead of a double crust.
- Add a teaspoon of cinnamon to the filling for a warm spice flavor.
Tips and tricks:
- To prevent the filling from being too runny, let the pie cool completely before slicing.
- Serve the pie with a dollop of whipped cream or vanilla ice cream.
- If the crust is browning too quickly, cover the edges with foil.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in a 350°F oven for 10-15 minutes or until warmed through.
Presentation ideas:
- Serve the pie on a decorative pie plate.
- Dust the top of the pie with powdered sugar before serving.
Garnishes:
- Fresh raspberries and mint leaves can be used as a garnish.
Pairings:
- Serve the pie with a cup of hot tea or coffee.
Suggested side dishes:
- Vanilla ice cream or whipped cream can be served alongside the pie.
Troubleshooting advice:
- If the filling is too runny, add more cornstarch next time.
- If the crust is too tough, try adding a tablespoon of vinegar to the dough.
Food safety advice:
- Make sure to wash the rhubarb and raspberries thoroughly before using.
- Store the pie in the refrigerator to prevent bacteria growth.
Food history:
- Rhubarb is a vegetable that is often used in sweet desserts, such as pies and crumbles.
- Raspberries have been cultivated for thousands of years and were even used by the ancient Greeks and Romans for medicinal purposes.
Flavor profiles:
- This pie has a sweet and tart flavor from the rhubarb and raspberries.
Serving suggestions:
- Serve the pie warm or at room temperature.
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