Rhubarb-Raspberry Pie*

Recipe Ingredients

		Filling
6 cups	1422ml	Rhubarb - 1/8 " slices
1 1/2 cups	297g / 10oz	Sugar
3 oz	85g	Raspberry gelatin
		Red food coloring
1 1/2 tablespoons	22ml	Cornstarch
1 teaspoon	5ml	Lemon juice
1/2 teaspoon	2.5ml	Cinnamon
1/2 teaspoon	2.5ml	Cardamom, ground
1 tablespoon	15ml	Butter
		Crust
2 1/2 cups	156g / 5.5oz	Flour
1/4 teaspoon	1.3ml	Salt
1 cup	237ml	Crisco
1/2 cup	118ml	Milk
1 tablespoon	15ml	Tapioca - quick cooking
		Glaze
1/3 cup	78ml	Milk
1 teaspoon	5ml	Sugar

Recipe Instructions

FILLING: Combine rhubarb, sugar, gelatin, and few drops of food coloring, cover and refrigerate 6 hours, or overnight. Remove from refrigerator and drain the juice into a large saucepan.

Add cornstarch, lemon juice, cinnamon, and cardamom (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 1/3 c milk and 1 t sugar for glaze and brush on top crust.

Bake at 400F for 10 minutes, then 350F for 30 min.

One 9 inch pie.

Source:
Sunset Magazine (Feb. 1991)

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