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Rhubarb and Raspberry Pie

Rhubarb and Raspberry Pie

The ultimate comfort food, Rhubarb and Raspberry Pie is a delicious blend of tartness and sweetness topped with a crunchy oatmeal crumble. It's an easy weeknight dessert that will impress your family and friends. Make this pie tonight!
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Prep Time 4 hours 45 minutes
Cook Time 50 minutes
Total Time 5 hours 35 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 crust pie crust store-bought or homemade
  • ¾ cup old-fashioned oats
  • ½ cup all-purpose flour
  • ½ cup brown sugar packed light
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • 6 tablespoons cold salted butter cut into small pieces
  • 4 cups rhubarb sliced into ¼-inch pieces
  • 3 pints raspberries about 18 ounces
  • ½ cup brown sugar packed light
  • ¼ cup granulated sugar
  • ¼ cup instant tapioca
  • 1 lime zested
  • ½ teaspoon ground cardamom

Equipment

  • Oven
  • Mixing Bowl
  • Chef's Knife
  • Wooden Spoon
  • Frying Pan

Method
 

  1. Roll the pie dough into a 12-inch round. Fit into an 8-inch deep pie dish or regular 9-inch pie pan and crimp the edges then place in the refrigerator.
  2. In a medium bowl, combine the oats, flour, brown sugar, salt, cinnamon, and ginger. Work the crumbs of butter into the mixture until it forms big clumps. Refrigerate until needed.
  3. Place the rack in the oven to the lower third. Place a piece of aluminum foil or a baking sheet in the oven over the rack and preheat the oven to 400ºF.
  4. In a large bowl, gently mix the rhubarb, raspberries, brown sugar, granulated sugar, instant tapioca, lime zest, and cardamom in a large bowl. Gently stir and allow to sit for 15 minutes.
  5. Pull the crust from the refrigerator and fill with the rhubarb raspberry mixture. Top evenly with the crumble topping. Place the pie on the piece of aluminum foil or on the hot baking sheet in the oven. Check the pie at 30 minutes to see how browned the crumble topping is getting and tent if needed. Continue baking for up to 55 minutes or until the fruit filling is bubbling around the edges. Remove from the oven and allow to cool for at least 4 hours.

Notes

Extra tips or suggestions here.