This Rhubarb Raisin Pie Recipe makes a scrumptious rhubarb pie just like the one Mother used to make!
Joe, a visitor to Rhubarb-Central.com, kindly agreed to submit this amazing rhubarb pie recipe and picture.
This recipe originated with Joe's mother -- obviously an amazing pie baker!
Joe wrote " ... she did not have the written recipe, so I had to watch her make it a few times and measure when I could and after a few trys and tweaks, my brother and sisters agree I can make it as good as mother's ... it's my favourite pie."
Thanks so much for sharing Joe ... now other visitors to this website can also enjoy your mother's pie recipe!
2 (pre-made or purchased) pastry pie shells (one for the top, one for the bottom)
1 1/3 cups raisins
1 2/3 cups granulated sugar (or 2/3 cup Splenda and 1 cup sugar)
4 tbsp. minute tapioca
1 1/2 tbsp. all-purpose flour
1/8 tsp. salt
4 3/4 cups chopped rhubarb (1/2" - 1" pieces)
1 1/2 tbsp. lemon juice (bottled)
1 1/2 tbsp. butter or margarine, cut into pieces
1/2 tsp. granulated sugar, optional
In a large bowl, combine the sugar (or sugar/Splenda combination), the tapioca, flour and salt.
Add the chopped rhubarb to the bowl and toss to coat the rhubarb.
Add the raisins to the mixture and stir in.
Sprinkle the lemon juice over the rhubarb mixture.
Allow mixture to stand for 15 or 20 minutes, stirring occasionally to keep rhubarb coated. (If filling becomes very dry, add 1/2 to 1 tbsp. water).
Pre-heat oven to 450 ° F.
Remove the two pie shells from the fridge or freezer and allow to come to room temperature -- insert one into pie pan if not already done.
Transfer the rhubarb filling evenly into the bottom of the first pie crust in the pie pan.
Dot the top of the pie filling with the pieces of butter or margarine.
Add the second pie crust on top of the filling.
Using a fork, seal the edges of the pie crust.
Cut out about 4 vents in the top crust to allow excess steam to escape.
If desired, sprinkle the top crust with about 1/2 tsp. of sugar (optional).
Bake pie in the bottom/middle of the oven at 450 ° F for 10 minutes.
Then, reduce oven heat to 350 ° F and continue to bake for about 50 minutes to one hour, or until done.
I add a pie crust shield after the pie has been baking for about 25 - 30 minutes to help prevent the pie crust edges from burning or becoming too dark.
Pie is done when the pastry crust has bcome golden brown, and the pie juices have been bubbling out of the top crust vents. and
(I like to add a cookie/pizza baking sheet underneath to catch any leaking pie juices, after the initial 10 minutes of baking time.)
Remove pie from oven and allow to cool on a rack.
Serve warm or cooled, plain, or with a dollop of ice cream or whipped cream!
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