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Author Notes: Strawberry and rhubarb never seemed like a good idea. Strawberries are so sad when cooked, except in jam, and rhubarb is such a strong ingredient and so sour, that it overwhelms the strawberries. Martha Stewart's Pies and Tarts cookbook is the first place I encountered the raspberry rhubarb combination. It's really good. —luvcookbooks
- 1 double crust pie crust
- 3 1/2 cups fresh raspberries
- 1 pound rhubarb, sliced into 2 inch pies
- 1 cup sugar
- 3 tablespoons flour
- 3 tablespoons eau de vie de Framboise, if you have it
- 1 cup walnuts, placed in a Ziploc bag and crushed lightly with a rolling pin
- Preheat oven to 400. Roll out the bottom crust and use it to line a 9 1/2 inch pie plate. Use a deepish pie plate because this is a juicy pie. Prick the bottom crust all over with a fork and carefully spoon over the walnuts.
- Combine raspberries, rhubarb, sugar, flour, and eau de vie de Framboise. Fold very gently with your hands so as not to crush the berries too much.
- Cover with the top crust. A lattice crust or some decorative slashes in the top crust are pretty because of the color of the filling.
- Bake for 45 minutes to an hour. Place the pie tin on a cookie sheet because the juices may overflow the pie tin.
- If desired, this can be served with whipped cream colored with a little raspberry juice (sugar some raspberries and then spoon off a little juice) and a little rose water or eau de vie de framboise. Let it cool before serving. Good with a strong cup of coffee.
- This recipe was entered in the contest for Your Best Autumn Pie
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