Runty's Raspberry & Rhubarb Sky Pie
Inspired by a character who might feel small but delivers big flavor, this pie offers a delightful balance of sweet and tart. A comforting dessert, it’s a celebration of unexpected brilliance, with a flaky crust protecting a bursting, vibrant fruit filling.
Directions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
- 2
In a large bowl, gently combine the raspberries, rhubarb, granulated sugar, flour, lemon juice, vanilla extract, cinnamon, and a pinch of salt. Set aside.
- 3
Carefully unroll one pie crust and fit it into the prepared pie dish, pressing it gently against the bottom and sides. Trim any large excess dough, leaving about a 1/2-inch overhang.
- 4
Pour the fruit mixture evenly into the pie crust. Dot the top of the fruit with the small pieces of butter.
- 5
Unroll the second pie crust. Place it over the fruit filling. Press the edges of the top and bottom crusts together to seal, then crimp decoratively.
- 6
Cut several small slits in the top crust to allow steam to escape during baking.
- 7
Brush the top crust with the beaten egg wash and sprinkle generously with coarse sugar.
- 8
Place the pie on a baking sheet to catch any potential drips.
- 9
Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, tent loosely with aluminum foil.
- 10
Once baked, transfer the pie to a wire rack and let it cool completely for at least 3 hours before slicing and serving. This allows the filling to set properly.
- 11
Serve warm or at room temperature, perhaps with a scoop of vanilla bean ice cream.