Baking/ Desserts/ Recipe

Raspberry Rhubarb Pie

July 31, 2020

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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.

A slice of raspberry rhubarb pie with a bite of the pie on a fork.

Raspberries and Rhubarb

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.

Fruit pie with a lattice crust with a few slices missing from the pie plate.

Key ingredients

A complete list of ingredients and measurements is available below! Just scroll to the bottom!

  • Fresh rhubarb
  • Fresh raspberries
  • An orange – for zest and juice
  • Unbaked pie crust – make your own or buy a premade crust
  • Sugar
  • Flour – for thickening pie
Freshly chopped rhubarb on a cutting board.

To make the filling

A complete list of instructions is available below! Just scroll to the bottom!

  • 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.
Raspberry Rhubarb Pie with a lattice crust on a baking sheet.

More summer desserts

If you are looking for more desserts perfect for summertime, you’ll want to check out these recipes:

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Rhubarb raspberry pie slice on a plate.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

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A slice of pie with a lattice crust on a white plate.

Raspberry Rhubarb Pie

Kathy
Sweet summer fruit pie made with fresh raspberries, rhubarb and a touch of orange zest.
5 from 4 votes
Prep Time 30 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 45 mins
Course Dessert
Cuisine American
Servings 1 Pie
Calories 282 kcal

Ingredients
  

  • 1 Double Crust Pie Dough (For a 9 inch pie)
  • 4 cups Rhubarb (Diced)
  • 3 cups Raspberries
  • 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 1/4 – 1 1/2 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 value is calculated at cutting the pie into 8 slices.

Nutrition

Serving: 1sliceCalories: 282kcalCarbohydrates: 56gProtein: 3gFat: 6gSaturated Fat: 2gCholesterol: 1mgSodium: 91mgPotassium: 270mgFiber: 5gSugar: 36gVitamin A: 77IUVitamin C: 19mgCalcium: 70mgIron: 1mg
Keyword Raspberry Rhubarb Pie, Rhubarb Pie, Rhubarb Raspberry Pie
Tried this recipe?Leave a comment and let me know what you think.

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5 Comments

  • Reply
    Dawn - Girl Heart Food
    August 4, 2020 at 8:12 am

    5 stars
    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!

  • Reply
    David @ Spiced
    August 4, 2020 at 5:18 am

    5 stars
    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! 🙂

    • Reply
      Kathy
      August 4, 2020 at 5:46 am

      Thanks, David! Lucky you to have found such a treasure of wild raspberries! Wow!

  • Reply
    Kelly | Foodtasia
    July 31, 2020 at 5:12 pm

    5 stars
    Such a beautiful pie. So vibrant! Love the flavor combination!

  • Reply
    Valentina
    July 31, 2020 at 4:27 pm

    5 stars
    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

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