Updated Thursday, May 23rd, 2002
Yield: 8 servings
Preheat the oven to 450 degrees F. Line a 9-inch pie pan with pastry for the bottom crust. Pour the rhubarb into the shell. Drain the raspberries and add to the rhubarb. Dot with the butter. Cover with the top crust.
Bake for 15 minutes. Then reduce the heat to 325 degrees F and bake for 30 more minutes, or until the pie is golden brown.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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