Raspberry Rhubarb Pie

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

Suggestions


Indulge in the delightful combination of sweet raspberries and tart rhubarb with this irresistible Raspberry Rhubarb Pie. Perfect for any occasion, this dessert is a true crowd-pleaser that brings a burst of flavor to your table. With a golden, flaky crust enveloping a luscious filling, each slice is a harmonious blend of fruity goodness that will leave your taste buds dancing.

Imagine the aroma wafting through your kitchen as this pie bakes to perfection, creating a warm and inviting atmosphere for family and friends. The vibrant colors of the raspberries and rhubarb not only make for a stunning presentation but also promise a refreshing taste that balances sweetness and tang. Whether you're hosting a summer gathering or simply treating yourself to a homemade dessert, this pie is sure to impress.

Served warm with a generous scoop of vanilla ice cream, the Raspberry Rhubarb Pie transforms any meal into a special occasion. Its rich flavors and comforting textures make it a timeless classic that will have everyone coming back for seconds. So roll up your sleeves, gather your ingredients, and get ready to create a dessert that will be cherished and remembered long after the last slice is gone!

Ingredients

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

Equipment

  • bowl
  • oven
  • aluminum foil
  • pastry brush

Directions

  1. Heat oven to 350°F. 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%