Raspberry Rhubarb Pie

Health score
4%
Raspberry Rhubarb Pie
60 min.
8
765kcal

Suggestions


Indulge in the delightful combination of sweet and tart with this irresistible Raspberry Rhubarb Pie. Perfectly baked to golden perfection, this dessert is a celebration of summer flavors that will leave your taste buds dancing. The vibrant raspberries and tangy rhubarb create a luscious filling that is both refreshing and comforting, making it an ideal treat for any occasion.

Imagine the aroma wafting through your kitchen as this pie bakes, filling the air with hints of vanilla and buttery goodness. The flaky crust, lovingly brushed with melted butter and sprinkled with sugar, adds a delightful crunch that complements the juicy filling beautifully. Whether you're hosting a family gathering, a picnic, or simply treating yourself, this pie is sure to impress.

Serve it warm or at room temperature, and don’t forget the crowning touch—a generous scoop of creamy vanilla ice cream that melts into the warm pie, creating a heavenly combination. With just 60 minutes of preparation, you can create a dessert that not only looks stunning but also tastes divine. Gather your ingredients and get ready to bake a pie that will become a cherished favorite in your home!

Ingredients

  • tablespoons butter melted
  •  deep dish pie crust frozen
  • 0.5 cup flour all-purpose
  • cups raspberries fresh
  •  pie crust dough refrigerated softened
  • cups rhubarb fresh
  • 1.5 cups sugar 
  • tablespoons vanilla 
  • quart whipped cream 

Equipment

  • bowl
  • oven
  • aluminum foil
  • pastry brush

Directions

  1. Heat oven to 350F. In a large bowl, mix rhubarb, raspberries, 4 tablespoons of the butter, vanilla, 1 1/3 cups of the sugar and flour until all fruit is coated; spoon into deep dish pie crust.
  2. Slice a few small diamonds in refrigerated crust.
  3. Place crust on top of the pie.
  4. Using a small basting brush; spread remaining melted butter over the top crust.
  5. Sprinkle remaining sugar over top.
  6. Bake 30 minutes. Cover the top of the pie with loose layer of foil; return to oven for an additional 40 to 50 minutes or until the crust is golden brown and the rhubarb mixture is bubbly.
  7. Remove from the oven; allow to cool 2 to 3 hours. Slice and serving with heaps of vanilla ice cream.

Nutrition Facts

Calories765kcal
Protein4.61%
Fat41.92%
Carbs53.47%

Properties

Glycemic Index
36.89
Glycemic Load
47.81
Inflammation Score
-6
Nutrition Score
14.328695924386%

Flavonoids

Cyanidin
20.6mg
Petunidin
0.14mg
Delphinidin
0.59mg
Malvidin
0.06mg
Pelargonidin
0.44mg
Peonidin
0.05mg
Catechin
1.58mg
Epigallocatechin
0.21mg
Epicatechin
1.82mg
Epicatechin 3-gallate
0.27mg
Epigallocatechin 3-gallate
0.24mg
Kaempferol
0.03mg
Quercetin
0.47mg

Nutrients percent of daily need

Calories:764.66kcal
38.23%
Fat:35.77g
55.03%
Saturated Fat:17.5g
109.4%
Carbohydrates:102.63g
34.21%
Net Carbohydrates:96.91g
35.24%
Sugar:65.43g
72.7%
Cholesterol:74.62mg
24.87%
Sodium:351.89mg
15.3%
Alcohol:1.12g
100%
Alcohol %:0.45%
100%
Protein:8.86g
17.72%
Manganese:0.69mg
34.56%
Vitamin B2:0.44mg
26.1%
Fiber:5.71g
22.86%
Vitamin K:23.82µg
22.68%
Calcium:216.12mg
21.61%
Vitamin C:16.16mg
19.59%
Phosphorus:189.33mg
18.93%
Folate:69.81µg
17.45%
Vitamin B1:0.26mg
17.12%
Vitamin A:822.14IU
16.44%
Potassium:497.87mg
14.22%
Selenium:8.18µg
11.69%
Iron:2.1mg
11.64%
Vitamin B3:2.3mg
11.52%
Vitamin B5:1.11mg
11.09%
Vitamin E:1.57mg
10.44%
Magnesium:41.69mg
10.42%
Zinc:1.35mg
8.99%
Vitamin B12:0.48µg
7.99%
Copper:0.13mg
6.59%
Vitamin B6:0.12mg
6.05%
Vitamin D:0.24µg
1.58%