Dutch Rhubarb Pie Recipe
- Pastry for a single-crust 9-inch pie
- 3 cups chopped fresh or frozen rhubarb
- 2 cups fresh raspberries
- 3/4 cup sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 egg, beaten
- 1/4 teaspoon ground nutmeg
- TOPPING:
- 1/3 cup all-purpose flour
- 1/4 cup packed brown sugar
- 3 tablespoons butter, melted
- Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. In a bowl, combine the rhubarb, raspberries, sugar, flour, vanilla and egg. Pour into crust; sprinkle with nutmeg. In a small bowl, combine the topping ingredients; sprinkle over filling.
- Bake at 350 degrees F for 35-40 minutes or until filling is set and crust is golden brown (if needed, cover edges loosely with foil during the last 10 minutes to prevent overbrowning). Cool on a wire rack.
