Prep Time 20m
Cook Time 55m
Ready Time 120m
Yield 8 servings

  • 1 cup sugar
  • 3 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1 egg, beaten
  • 2 cups red rhubarb, cut into 1/2 to 3/4 inch pieces
  • 1/2 cup frozen red raspberries, thawed
  • 1/2 cup prepared cranberry/raspberry sauce
Preparation Directions
  • Step 1Prepare recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions.
  • Step 2Heat oven to 425ºF.
  • Step 3Combine sugar and flour in large bowl. Add egg; beat thoroughly. Add rhubarb, raspberries and sauce. Spoon filling into unbaked pie crust. Moisten pastry edge with water.
  • Step 4Roll out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam. Cover edge with foil, if necessary, to prevent overbrowning.
  • Step 5Bake 10 minutes. REDUCE OVEN TEMPERATURE TO 350ºF. Bake an additional 45 minutes or until filling in center is bubbly and crust is golden brown (if using frozen rhubarb bake 60 to 70 minutes). Cool until barely warm or to room temperature before serving.
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