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Title: Rhubarb-Raspberry Pie
Yield: 8 Servings

Ingredients

           alenskis xmxx58b
      6 c  rhubarb; 1/8 " slices
  1 1/2 c  sugar
      3 oz raspberry gelatin
  1 1/2 tb cornstarch
      1 ts lemon juice
    1/2 ts cinnamon
    1/2 ts grnd cardamon
      1 tb butter
  2 1/2 c  flour
    1/4 ts salt
      1 c  crisco
    1/2 c  milk
      1 tb tapioca; quick cooking
    1/3 c  milk
      1 ts sugar
           red food coloring

Instructions

Combine rhubarb, sugar, gelatin, and few drops of food coloring, cover and
refrigerate 6 hours, or overnight. Remove from refrigeratoe and drain the
juice into a large saucepan. Add cornstarch, lemon juice, cinnamon, and
cardamon (if used). Cook and stir until mixture comes to a boil and
thickens. Remove from heat and add the rhubarb. CRUST: Combine flour and
salt and cut in the shortening. Add milk. Cover the ball of dough and
refrigerate one hour. Roll out crust; sprinkle bottom with tapioca. Spoon
in hot filling. Dot with butter and top with 2nd crust. Combine 1/3 c milk
and 1 t sugar for glaze and brush on top crust. Bake at 400' for 10 mins,
then 350' for 30 min. One 9 inch pie.

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Preparation Time: 0:0

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