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.
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