Teenies Accidental Rhubarb Raspberry Pie: A Deliciously Happy Mistake
Sometimes, the best recipes are born from happy accidents. This Teenies Accidental Rhubarb Raspberry Pie is precisely that – a delightful combination of tart rhubarb and sweet raspberries, perfectly balanced and baked into a flaky, golden crust. It’s a pie that’s both surprisingly simple to make and incredibly satisfying to eat.
## The Accidental Inspiration
The story behind this pie is simple: Teenies, perhaps a young aspiring baker (or perhaps just a baker with a youthful spirit!), intended to make either a rhubarb pie or a raspberry pie. A slight misjudgment in ingredient quantities and, *voila*, a beautiful blend of both emerged. The resulting pie was so delicious that it had to be shared.
This recipe is perfect for those who love the tangy bite of rhubarb and the sweet juiciness of raspberries. The combination is a classic for a reason, and in pie form, it’s simply irresistible. Whether you’re an experienced baker or just starting out, this recipe is sure to become a family favorite. The subtle tartness complements the sweetness wonderfully, making it a dessert that isn’t overly sugary and cloying.
## What You’ll Need:
Before you begin, gather your ingredients. This ensures a smooth and enjoyable baking experience. Here’s a breakdown of everything you’ll need:
**For the Crust (Double Crust Pie):**
* 2 ½ cups all-purpose flour, plus more for dusting
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* ½ cup cold vegetable shortening
* 6-8 tablespoons ice water
**For the Rhubarb Raspberry Filling:**
* 4 cups fresh rhubarb, trimmed and chopped into ½-inch pieces
* 2 cups fresh raspberries
* ¾ cup granulated sugar (adjust to taste depending on the tartness of the rhubarb)
* ¼ cup all-purpose flour
* 2 tablespoons cornstarch
* 1 teaspoon lemon zest
* 1 tablespoon lemon juice
* ¼ teaspoon ground cinnamon (optional, but adds a lovely warmth)
* 2 tablespoons unsalted butter, cut into small pieces
* 1 large egg, beaten (for egg wash)
* Coarse sugar (for sprinkling, optional)
## Equipment You’ll Need:
* 9-inch pie plate
* Large mixing bowl
* Pastry blender or food processor (optional)
* Rolling pin
* Measuring cups and spoons
* Small bowl for egg wash
* Pastry brush
* Knife or pizza cutter
## Step-by-Step Instructions:
Now for the fun part – baking the pie! Follow these detailed instructions for a perfect Rhubarb Raspberry Pie:
**Part 1: Making the Pie Crust**
1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt. This ensures that the salt is evenly distributed throughout the dough.
2. **Cut in the Butter and Shortening:** Add the cold, cubed butter and cold vegetable shortening to the flour mixture. Use a pastry blender or your fingertips to cut the butter and shortening into the flour until the mixture resembles coarse crumbs. The mixture should have some pea-sized pieces of butter remaining. This is crucial for creating a flaky crust.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix the dough, as this will develop the gluten and result in a tough crust. The dough should be slightly shaggy but not sticky.
4. **Divide and Chill the Dough:** Divide the dough in half, flatten each half into a disc, wrap them tightly in plastic wrap, and refrigerate for at least 30 minutes, or preferably 1-2 hours. This allows the gluten to relax, making the dough easier to roll out.
**Why chilling is crucial:** Chilling the dough is a critical step in making a flaky pie crust. The cold temperature prevents the butter from melting and blending completely into the flour. As the pie bakes, the water in the butter evaporates, creating steam that separates the layers of dough, resulting in a flaky texture. The shortening also contributes to flakiness by interfering with gluten development.
**Part 2: Preparing the Rhubarb Raspberry Filling**
1. **Combine Filling Ingredients:** In a large bowl, gently combine the chopped rhubarb, raspberries, granulated sugar, flour, cornstarch, lemon zest, lemon juice, and cinnamon (if using). Toss gently to coat the fruit evenly with the dry ingredients. This helps to thicken the filling during baking and prevents it from becoming too runny.
2. **Let the Filling Sit:** Allow the filling to sit for about 15-20 minutes. This allows the sugar to draw out some of the juices from the fruit, which will create a more flavorful and concentrated filling. Don’t worry about excess juice; the flour and cornstarch will absorb it during baking.
**Part 3: Assembling the Pie**
1. **Roll Out the Bottom Crust:** On a lightly floured surface, roll out one of the chilled dough discs into a 12-inch circle. Carefully transfer the dough to your 9-inch pie plate. Gently press the dough into the bottom and up the sides of the pie plate. Trim any excess dough that hangs over the edge, leaving about an inch of overhang.
2. **Add the Filling:** Pour the rhubarb raspberry filling into the prepared pie crust, spreading it evenly. Dot the top of the filling with the small pieces of butter. This adds richness and flavor to the filling.
3. **Roll Out the Top Crust:** Roll out the second chilled dough disc into a 12-inch circle. If you want to create a decorative top crust, you can use cookie cutters to cut out shapes from the dough or create a lattice top.
4. **Cover the Pie:** Carefully place the top crust over the filling. Trim any excess dough, leaving about an inch of overhang. Crimp the edges of the top and bottom crusts together to seal them tightly. You can use a fork to create a decorative crimped edge.
5. **Cut Vents:** Cut several vents in the top crust to allow steam to escape during baking. This prevents the crust from puffing up and cracking.
6. **Egg Wash and Sugar (Optional):** In a small bowl, beat the egg with a tablespoon of water to create an egg wash. Brush the top crust with the egg wash and sprinkle with coarse sugar, if desired. The egg wash gives the crust a golden-brown color and a shiny finish. The coarse sugar adds a touch of sweetness and a nice crunch.
**Part 4: Baking the Pie**
1. **Preheat the Oven:** Preheat your oven to 400°F (200°C). Place a baking sheet on the lower rack of the oven to catch any drips from the pie.
2. **Bake the Pie:** Bake the pie for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can cover the edges with aluminum foil or a pie shield to prevent burning.
3. **Cool the Pie:** Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This allows the filling to set and prevents it from being too runny. Cooling time should be at least 2-3 hours, or even overnight.
**Why Cooling is Important:** The cooling process is just as important as the baking process. As the pie cools, the starch in the flour and cornstarch gelatinizes, thickening the filling. Cutting into the pie while it’s still warm will result in a runny mess. Be patient and let the pie cool completely for the best results.
## Tips for Success:
* **Use Cold Ingredients:** Cold butter, shortening, and ice water are essential for creating a flaky pie crust. The cold temperature prevents the butter and shortening from melting too quickly, which would result in a tough crust.
* **Don’t Overmix the Dough:** Overmixing the dough will develop the gluten, resulting in a tough crust. Mix the dough just until it comes together.
* **Chill the Dough:** Chilling the dough allows the gluten to relax, making it easier to roll out. It also helps to prevent the butter from melting, which is crucial for creating a flaky crust.
* **Adjust Sugar to Taste:** The amount of sugar in the filling can be adjusted to taste, depending on the tartness of the rhubarb. If your rhubarb is particularly tart, you may want to add a little more sugar.
* **Use Fresh Ingredients:** Fresh rhubarb and raspberries will give you the best flavor. If you can’t find fresh raspberries, you can use frozen, but be sure to thaw them completely and drain off any excess liquid before adding them to the filling.
* **Protect the Edges:** If the crust starts to brown too quickly, you can cover the edges with aluminum foil or a pie shield to prevent burning.
* **Let it Cool:** Allow the pie to cool completely before slicing and serving. This allows the filling to set and prevents it from being too runny.
## Variations and Adaptations:
* **Add Other Fruits:** Feel free to experiment with other fruits in the filling. Strawberries, blueberries, or blackberries would all be delicious additions.
* **Use Different Spices:** Instead of cinnamon, try adding a pinch of nutmeg, ginger, or cardamom to the filling.
* **Make a Crumble Topping:** If you prefer a crumble topping to a top crust, you can easily adapt this recipe. Simply combine flour, butter, sugar, and oats in a bowl and crumble the mixture over the filling before baking.
* **Use a Store-Bought Crust:** If you’re short on time, you can use a store-bought pie crust. Just be sure to choose a high-quality crust for the best results.
* **Make Mini Pies:** For individual servings, make mini pies using muffin tins or small pie plates. Reduce the baking time accordingly.
## Serving Suggestions:
This Rhubarb Raspberry Pie is delicious served on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of fresh mint or a drizzle of raspberry sauce would also be lovely additions.
## Storage Instructions:
* **Room Temperature:** You can store the baked pie at room temperature for up to 2 days. Cover it loosely with plastic wrap or foil.
* **Refrigerator:** For longer storage, store the pie in the refrigerator for up to 4 days. Cover it tightly with plastic wrap or foil.
* **Freezer:** You can freeze the baked pie for up to 2-3 months. Wrap it tightly in plastic wrap and then in aluminum foil. To thaw, let it sit in the refrigerator overnight.
## Nutritional Information (Approximate):**
*Note: Nutritional information is approximate and may vary depending on the specific ingredients and portion sizes used.*
* Calories: 350-450 per slice
* Fat: 15-25g
* Saturated Fat: 8-12g
* Cholesterol: 30-50mg
* Sodium: 200-300mg
* Carbohydrates: 40-60g
* Fiber: 2-4g
* Sugar: 20-30g
* Protein: 3-5g
## Conclusion:
This Teenies Accidental Rhubarb Raspberry Pie is a testament to the fact that sometimes, mistakes can lead to delicious discoveries. It’s a simple yet satisfying pie that’s perfect for any occasion. The combination of tart rhubarb and sweet raspberries is a match made in heaven, and the flaky crust is the perfect finishing touch. So, gather your ingredients, put on your apron, and get ready to bake a pie that’s sure to impress. Enjoy!