Rhubarb-raspberry pie

8 servings

Ingredients

Quantity Ingredient
6 cups Rhubarb; 1/8 \" slices
1 teaspoon Lemon juice
1½ cup Sugar
½ teaspoon Cinnamon
3 ounces Raspberry gelatin
½ teaspoon Grnd cardamon
Red food coloring
1 tablespoon Butter
1½ tablespoon Cornstarch
2½ cup Flour
½ cup Milk
¼ teaspoon Salt
1 tablespoon Tapioca; quick cooking
1 cup Crisco
⅓ cup Milk
1 teaspoon Sugar

Directions

FILLING

CRUST

GLAZE

Preparation Time: 1:00 FILLING: Combine rhubarb, sugar, gelatin, and few drops of food coloring, cover and refrigerate 6 hours, or overnight. Remove from refrigeratoe and drain the juice into a large saucepan. Add cornstarch, lemon juice, cinnamon, and cardamon (if used). Cook and stir until mixture comes to a boil and thickens.

Remove from heat and add the rhubarb. CRUST: Combine flour and salt and cut in the shortening. Add milk. Cover the ball of dough and refrigerate one hour. Roll out crust; sprinkle bottom with tapioca.

Spoon in hot filling. Dot with butter and top with 2nd crust. GLAZE: Combine ⅓ c milk and 1 t sugar for glaze and brush on topcrust.

Bake at 400' for 10 mins, then 350' for 30 min. One 9 inch pie.

Submitted By BILL SPALDING On 05-21-95

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