Mom's Raspberry-Rhubarb Pie

Mom's Raspberry-Rhubarb PieRecipe
James Carrier
Prepare Sunset's Favorite Pie Pastry or the Sunglow Pie Pastry, or use 1 package (15 oz.) refrigerated pastry and follow steps 5 and 6 of the Sunset recipe to line pan, weave lattice top, and flute edges. Instead of using a lattice crust, you can make a regular double-crust pie, as served at Mom's Pies.


Makes 8 servings

Recipe from


Nutritional Information

Calories 327
Caloriesfromfat 28 %
Protein 3 g
Fat 10 g
Satfat 4.1 g
Carbohydrate 58 g
Fiber 3 g
Sodium 120 mg
Cholesterol 38 mg


1 1/3 cups sugar
1/4 cup cornstarch
3 1/2 cups raspberries, rinsed and drained
3 1/2 cups 3/4-inch lengths rhubarb (about 1 lb.)
1 large egg yolk


1. In a bowl, mix sugar and cornstarch. Add raspberries and rhubarb and gently mix to coat.

2. Scrape mixture into unbaked bottom crust in pan. Cover with lattice top and flute edges (see notes). Line a 12-inch pizza pan or a 10- by 15-inch baking pan with foil (to catch drips) and set pie on foil.

3. Bake on bottom rack of a 375° regular oven or 350° convection oven for 30 minutes. Meanwhile, in a small bowl, beat egg yolk with 2 teaspoons water to blend. Brush lattice top and crust edges lightly with yolk mixture (save extra for other uses or discard). Continue baking until filling bubbles in the center, 40 to 50 minutes longer in regular oven, about 1 hour and 40 minutes in convection. If crust browns too quickly (check 10 minutes after brushing with egg yolk mixture), cover pie loosely with foil.

4. Let pie cool on a rack at least 2 hours. Serve, or chill airtight up to 1 day.