Raspberry Rhubarb Pie is a fresh fruit pie with a brilliant red color. The raspberries and rhubarb are a perfect pairing enhanced by a bit of orange zest and a splash of freshly squeezed orange juice.
Serve this pie for all your summertime gatherings!
Why make this pie
The sweetness of raspberries along with the tartness of rhubarb is a perfect match. Strawberries and rhubarb are a more well known pairing, but raspberries and rhubarb is a combination you don't want to miss.
This pie is a summertime favorite.
Key ingredients
- Fresh rhubarb
- Fresh raspberries
- An orange - for zest and juice
- Unbaked pie crust - make your own or buy a premade crust
To make the filling
- Add chopped rhubarb to a bowl and cover with sugar.
- Let rhubarb sit for 15-30 minutes until sugar has dissolved and juice has formed
- Add orange zest and orange juice
- Sprinkle in flour a little at a time, mixing after each addition.
- Gently fold in raspberries
- Add to pie tin lined with an unbaked pie crust
How to make a lattice crust
I added a lattice crust to this pie, but you could also add a solid crust too. Just be certain to cut a few slits in the center of the top crust to allow steam to escape while baking.
- Roll out pie dough and cut into evenly sized strips
- Place one strip across the center of the pie
- Add another strip creating a "t" in the center of the pie
- Continue adding one strip at a time alternating direction
- To create the lattice (over under pattern) gently lift every other strip and then lay the strips back down
Tips for making
- Don't omit the orange! It's a small amount but it really adds a nice balance to the flavors.
- If adding a solid top crust, slice a few vents in the top to allow the steam to escape while baking.
- Bake pie on a baking sheet to catch any overflow juices.
- Allow pie to cool before eating.
More summer desserts
If you are looking for more desserts perfect for summertime, you'll want to check out these recipes:
Be certain to check out all my delicious dessert recipes!
Raspberry Rhubarb Pie
Ingredients
- 1 Double Crust Pie Dough (For a 9 inch pie)
- 4 cups Rhubarb (Diced)
- 3 cups Raspberries
- ⅓ cup Flour
- 1 ¼ cup Sugar
- 1 tablespoon Orange zest
- 1 tablespoon Orange juice
- 1 tablespoon milk (for brushing on top crust)
- 1 tablespoon sugar (for sprinkling on top crust)
Instructions
- Preheat oven to 350 degrees
- Roll out pie dough and add one crust to a 9 inch pie dish
- In a bowl, add rhubarb and sugar. Stir to coat. Let rhubarb sit for 15-20 minutes until sugar has dissolved and rhubarb has released a lot of it's juice.
- Add orange zest and orange juice
- Slowly sprinkle in flour and stir until well mixed in
- Gently fold in raspberries
- Pour filing into prepared pie dish
- Add top crust. You can make a lattice crust or add a solid crust. If adding a solid crust, be certain to cut a few vents in the center to allow steam to escape.
- Brush top crust with milk and sprinkle with sugar
- Place pie on a baking sheet and bake in a preheated 350 degree oven for 1 ¼ - 1 ½ hours until pie is bubbly and golden.
- Allow pie to cool to room temperature before serving. Serve plain or topped with a scoop of vanilla ice cream.
Notes
Tips for making
- Don't omit the orange! It's a small amount but it really adds a nice balance to the flavors.
- If adding a solid top crust, slice a few vents in the top to allow the steam to escape while baking.
- Bake pie on a baking sheet to catch any overflow juices.
- Allow pie to cool before eating.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Shelly says
My rhubarb and raspberries are each frozen. Any special hints for using them?
Kathy says
Hi Shelly,
I have only made this during the summer when everything is fresh. However, I often use frozen rhubarb and raspberries when I'm baking so I think it shouldn't be a problem as long as your rhubarb is cut into chunks and not long stalks. Don't thaw the fruit. Instead, use it frozen. Start with the rhubarb and add the sugar and wait while the rhubarb begins to thaw and the juices start to flow. Fold in the raspberries while they are still frozen. I'd add an extra 1-2 tablespoons of flour and you'll need to increase the baking time. Keep an eye on your pie so you know how long to bake it. You want the juices bubbling in the center. I'd loosely cover the cover the crust with foil once it turns brown so it doesn't get too dark. Also, be certain to place this pie on a baking sheet to catch the drips.
Enjoy and let me know how it turns out!
Kathy 🙂
Tracy Olson says
Hi there! Going to make these tomorrow and am wondering by about the cook time if I want to do tarts instead of a pie … any idea of the cook time?
Kathy says
Hi Tracy,
If you're adding the same amount of filling to the tart, I'd keep the time about the same. Just keep an eye on them. We want to filling to be bubbly.
Kathy
Sue White says
Did Sunday morning Kathy this is Sue I was just wondering that is a marvelous recipe can we add strawberries instead of rhubarb and have a strawberry rhubarb pie? I hope that you and your family have a happy healthy and blessed Sunday thank you see what
Kathy says
Hi Sue,
Yes, you could use strawberries instead of the raspberries in this pie.
Enjoy!
Kathy 🙂
Dawn - Girl Heart Food says
I have some rhubarb just waiting to be used and this pie would be a perfect use for it! It's absolutely gorgeous, Kathy! That lattice work is just perfect!
David @ Spiced says
That is one gorgeous pie, Kathy! And I love the idea of mixing it up and using raspberries instead of strawberries. I'll have to try this one...we actually just realized there are a ton of wild raspberry bushes right near our house! 🙂
Kathy says
Thanks, David! Lucky you to have found such a treasure of wild raspberries! Wow!
Kelly | Foodtasia says
Such a beautiful pie. So vibrant! Love the flavor combination!
Valentina says
As you said, it's common (or more so) to see rhubarb with strawberries, but I love this introduction to having it with raspberries. And I'm wondering why this isn't done more often. Such a tasty combination! And so pretty. 🙂 ~Valentina