Scrumptious Raspberry Rhubarb Pie
We are featuring an Organic Raspberry Rhubarb pie on a rotating schedule for this Spring season. Served nice and hot with our homemade whipped cream on top, this delicious treat is sure to excite your palette and have you looking for seconds.
We recommend a scoop of vanilla ice cream to really put it over the edge!
Interested in making one for yourself? See below for the recipe from our Executive Pastry Chef, Sally Darling.
“This recipe makes use of the first spring rhubarb that is just starting to show up. The raspberries can be fresh if you can find good quality, but good organic frozen raspberries work very well too.
We use a combination of flour and cornstarch to give the filling a perfect set (thick and sliceable, but not too goopy). This recipe needs a top and bottom crust. Use your favorite pie dough recipe, or pick up a pie shell from us at our Market in Lafayette.
We use a 9 inch pie dish for a nice tall pie, but if you use a 10 inch dish just roll your pie dough rounds slightly larger.”
- Organic raspberries (fresh or frozen) | 3 cups
- Organic rhubarb, sliced | 3 cups
- Organic lemon Juice | 1 tbsp.
- Pure Vanilla extract | 1 tsp.
- Grated zest of 1 lemon
- Granulated sugar | 1 1/3 cup
- Salt | 1/2 tsp.
- All Purpose Flour | 3 tbsp.
- Cornstarch | 1/4 cup
- 2 pie crusts (for a top and bottom)
- Milk (to brush top of pie)
- Sugar (to garnish)
- Preheat oven to 35o°
- Roll out both pie crusts until they are slightly larger than the pie dish, set one aside to chill in the fridge.
- Line a pie tin with the remaining crust, leaving any excess to hang over the sides of the pie dish. Set aside to chill in the fridge while you prepare the filling.
- Wash rhubarb and trim off any green leaves. Slice into 1/4 inch slices. In a large bowl, add rhubarb, lemon juice, grated lemon zest and vanilla, toss to combine, set aside.
- In another bowl, whisk sugar, salt, flour and cornstarch to combine, then toss the dry mixture with the fruit. Continue to stir until the mixture is well combined.
- Pour filling into the pie shell, use your hands or a spatula to shape the mixture into a slight dome in the center of the pie dish.
- Drape the reserved pie dough over the filling. Roll the overhanging top dough over the overhanging bottom dough, crimp both pieces together to seal.
- Use a sharp knife to cut 4 steam vents in top of pie.
- Brush top of pie with milk, sprinkle shell generously with sugar.
- Bake in preheated oven for 30 minutes. Rotate pie, bake for another 30-45 minutes, or until filling bubbles through vents in the pie crust.
- Remove from oven, cool completely before slicing.
Make sure to take a picture of your finished pie, tag Chow in it and include #ChowPie so that we get to see your creations. Stay tuned for more recipes just like this!
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