Ok so you already know my secret ingredient – it’s raspberries.

I’m not a big dessert person, I don’t really care for sweet anything and I generally dislike pie crust; so I decided to make pie, haha.  My friend had a mountain of rhubarb in her backyard and it made me feel a little nostalgic for summers at my Grandma’s, eating rhubarb dipped in sugar, strawberry rhubarb pie and handfuls of raspberries; so that’s really why I made pie.

Because I don’t like super sweet stuff, I decided to add raspberries to my pie (also because I didn’t really have enough strawberries and I was too lazy to go to the store and get more). This pie turned out so well, I’m so proud of it and I think my Grandma would be too.

YIELD – 1 pie

INGREDIENTS

• 1 pie crust, top and bottom (click here for my pie crust recipe)
• 1 egg mixed with 1 tbsp of water to create egg wash for dough
• 21/2 cups of rhubarb, cut into 1/2 inch chunks
• 11/2 cups of sliced strawberries
• 1 cup whole raspberries
• 1 tsp. blood orange zest
• 1/2 tsp. cinnamon
• 1 cup coconut sugar
• 1/4 cup cornstarch

*SPECIAL NOTE

It isn’t necessary to use blood orange zest, but I really loved the flavour it added.  Lemon zest or regular orange zest will do.

If you don’t want to use raspberries, just make it 21/2 cups of strawberries instead of the combination of both berries.

DIRECTIONS

1. Preheat oven to 400F
2. Line a 9″ pie pan with the pie dough and fork the dough ever so slightly.
3. In a bowl add all the other ingredients together and mix until the fruit is well coated and all ingredients are combined.
4. Pour mix into the pie crust. Brush the edges of the dough with the egg wash.
5. Cover the rhubarb mix with the second piece of pie dough.  I decided to lattice the top and alternated 3/4″ or so pieces of dough over the mix. If you do one whole piece, make sure that you make a few cuts into it or fork the top all over. Brush the top with egg wash and sprinkle some coconut sugar on top.
6. Bake in the oven on 400F for 15 min. then turns he oven down to 350F and bake for another 45 min or until the pie is golden brown.

I hope you give this pie a little shot, using my pie crust, and my little twists.

Till the next recipe,

Kristen xo