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Rhubarb and Raspberry Pie

URL: https://www.foodiecrush.com/rhubarb-and-raspberry-pie-with-oatmeal-crumble/

Ingredients

The crust

  • 1 single pie crust, store bought or homemade

The crumble topping

  • ¾ cup old fashioned oats
  • ½ cup all-purpose flour
  • ½ cup packed light brown sugar
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • 6 tablespoons cold salted butter, cut into small pieces

The pie filling

  • 4 cups rhubarb, sliced into ¼-inch pieces
  • 3 pints raspberries
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • ¼ cup instant tapioca
  • 1 lime zested
  • ½ teaspoon ground cardamom

Instructions

  1. Roll the pie dough into a 12-inch round and fit it into a pie dish, then refrigerate.
  2. Combine oats, flour, brown sugar, salt, cinnamon, and ginger in a bowl. Work in butter until clumps form, then refrigerate.
  3. Preheat the oven to 400ºF and place a baking sheet in the oven to catch drips.
  4. Mix rhubarb, raspberries, sugars, tapioca, lime zest, and cardamom in a bowl and let sit for 15 minutes.
  5. Fill the crust with the fruit mixture and top with the crumble. Bake for 45-55 minutes until bubbling.
  6. Cool for at least 4 hours before serving.

Nutrition Facts (estimated)

Servings
8
Calories
482
Total fat
16g
Total carbohydrates
83g
Total protein
6g
Sodium
312mg
Cholesterol
23mg

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