Rhubarb Raisin Pie
This pie is a lovely combination of sweet sour. It is really a treat. We are really happy to have our lovely rhubarb plants. Rhubarb is very easy to grow, it’s an attractive plant in the garden, and the stalks freeze well so you can enjoy it all year long.
Yield: one 9″ pie
for the filling:
- 4 cups rhubarb, cut in 1 inch pieces
- 1 cup raisins, I used golden raisins
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- splash lemon juice
for the crust:
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 4-6 tbs. ice water
- 3 tbs. white sugar
- 1 cup vegetable shortening, vegan margarine or coconut fat
to make the dough:
- In a large bowl, combine flour, salt and sugar.
- Cut shortening into remaining flour mixture until it looks like coarse sand.
- Blend in the water 1 tablespoon at a time, usually 4 or 5 tablespoons is enough.
- Wrap dough and chill in a refrigerator.
to make the filling:
- Place the rhubarb pieces and raisins in a large bowl.
- Sprinkle in the sugar and mix lightly.
- Mix the cornstarch, cinnamon, and lemon juice and pour over the rhubarb and raisins, mix lightly to coat all of the fruit.
to make the pie:
- Preheat the oven to 400 F / 204 C .
- Divide the dough into 2 pieces one about 2/3 and the other 1/3 for a lattice top pie. If you want a full cover pie, then divide 50/50.
- Roll the dough out on a lightly floured work space.
- Place one of the rolled out pie doughs in a 9 inch pie pan.
- Prick the dough on the bottom part of the pan in a few places here and there with a fork.
- Pour the filling in and gently level off the top.
- For a lattice top:
- Slice the rolled out dough in thin strips.
- Lay the strips on top forming a lattice.
If you are making a full top:
- Place the other piece of dough on top, crimp the edges to seal and cut a few openings for the steam to evaporate.
- Place the pie on a cookie sheet in case it bubbles over, you don’t want a messy oven.
- Bake in the oven for 40 minutes or until the crust is golden brown.
- Remove the baked pie and allow to cool down for at least 10 minutes so that the filling “sets”. Otherwise, it is too hot to eat, and the filling will be a bit too liquid.