Apple Raisin Rhubarb Pie

Thursday, February 1, 2007

Apple Raisin Rhubarb Pie

If you love all the ingredients, this pie is the one for you

prep time: 10

cook time: 50

total time: 60


  • 1 double crust pie dough
  • 1 1/3 cups raisins
  • 1 2/3 cups granulated sugar
  • 4 tbsp. minute tapioca
  • 1 1/2 tbsp. all-purpose flour
  • 4 3/4 cups chopped rhubarb
  • 3 cups chopped apples (such as granny smith)
  • 1 cup chopped rhubarb
  • 1/3 cup raisins
  • 1 1/2 tbsp. lemon juice (bottled)
  • 1 1/2 tbsp. butter or margarine, cut into pieces
  • 1/2 tsp. granulated sugar, optional


  1. Preheat the oven to 450°. Be aware that fruit pies can spill over and it's good advice to place an aluminum pan on the rack beneath - or you can create a foil "boat".
  2. Peel and chop all of your ingredients. Place the apples, the rhubarb, raisins, tapioca, sugar, and lemon juice into a bowl and mix to combine well with a long handled spoon.
  3. Spoon this mixture into your pie dish, and then dot with butter. Place your second crust on top, crimp the edges. Cut at least 1 vent hole in the top of the crust.
  4. Sprinkle with sparkling sugar if desired. Bake the pie for 10 minutes at 450, then lower the oven temperature 350 and continue cooking for about 45-60 minutes until you see juices are starting to bubble through the vent holes and the crust is nice and browned.
  5. Carefully remove your pie and allow to cool on an elevated surface such as a cooktop, or a rack. Serve with ice cream or whipped cream.

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