Recipe: Raspberry-Rhubarb Pie

RASPBERRY-RHUBARB PIE

1 1/4 cups sugar
3 Tbsp. cornstarch
1/4 tsp. five-spice powder
3 cups fresh raspberries (or one 12-oz. pkg. frozen lightly sweetened red raspberries)
2 cups fresh or frozen unsweetened sliced rhubarb
1/4 cup orange marmalade
1 recipe Pastry for Double-Crust Pie
Milk

Combine sugar, cornstarch, and five-spice powder. Stir in fruit and marmalade. Toss until coated. If using frozen fruit, let mixture stand 45 minutes or until fruit is partially thawed still icy. If using all fresh fruit, let stand while preparing pastry.

Preheat oven to 375 degrees F.

Ease pastry round into a 9x2-inch heart-shape baking pan or dish or 9-inch pie plate; do not stretch pastry. Add fruit mixture to pastry-lined pan. Trim bottom pastry to edge of pan. Roll out second ball of dough; cut slits in pastry and place pastry on filling. Trim 1/2 inch beyond edge of pan. Fold top pastry under bottom pastry; crimp edge. Brush with milk. If desired, cut small hearts out of pastry scraps; place on pie. Brush cutouts with milk. If desired, sprinkle with additional sugar.

Bake 60 to 70 minutes or until filling is bubbly and pastry is golden. Cool on a wire rack. Serve warm or cool.

PASTRY FOR DOUBLE-CRUST PIE

2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
cold water

In bowl combine 2 1/4 cups all-purpose flour and 3/4 teaspoon salt. Cut in 2/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of mixture; toss with fork. Push moistened dough to side. Using a total of 8 to 10 tablespoons, repeat until all the dough is moistened. Divide in half; form each into a ball. On lightly floured surface, flatten 1 dough ball. Roll into a 13-inch circle.

Carolyn Blakemore, Fairmont, W.VA.

Makes 8 servings
From: Recipelink.com
Source: Magazine recipe clipping: Better Homes and Gardens, 2005