Behind The Flour

Pies
Raspberry Rhubarb Pie With Rosewater + Cinnamon

03.26.2021

I LOVE Pie! I love it so much. When I was a little girl, I would make a pie every weekend. I loved the process. My pies will never compare to my mothers but I am ok with that. She is known for her strawberry rhubarb pie, we even had her recipe used for our wedding, in lieu of cake. It was a three tiered pie perfection! But of course I had to create my own version. This one is sweet, tart, buttery and floral.

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Raspberry Rhubarb Pie + Rose Water And Cinnamon + Grandmas Pie Crust

Prep Time 4 hours 30 minutes
Cook Time 1 hour
Total Time 5 hours 30 minutes

Ingredients

Raspberry Rhubarb Pie:

  • 3 cups fresh rhubarb diced
  • 1 pint fresh raspberries
  • 3/4 cup coconut sugar
  • 3 oz package sugar free raspberry or strawberry jello organic
  • 1/2 cup oat flour
  • 1 tsp cinnamon
  • 1/2 tsp Himalayan sea salt
  • 1 tsp vanilla extract
  • 1 tbsp rosewater Neilsen-Massey brand

Grandmas Pie Crust:

  • 4 cups whole wheat flour
  • 1-3/4 cups coconut oil or shortening organic
  • 2 eggs large
  • 1 tbsp apple cider vinegar
  • 1 tbsp coconut sugar
  • 2 tsp Himalayan sea salt
  • 3t tbsp butter for top of pie crust
  • 1 tbsp coarse sugar for sprinkling

Instructions

Raspberry Rhubarb Pie:

  • Preheat oven to 400 degrees
  • Stir the rhubarb, raspberries, coconut sugar, cinnamon, sea salt, jello, flour, rosewater and vanilla extract together in a large bowl. Set filling aside.

GRANDMAS PIE CRUST:

  • Combine whole wheat flour, coconut sugar and sea salt.
    Cut in the shortening. Set aside. 
    Add 1 egg and apple cider vinegar to water to equal 1 cup. Slowly combine the liquid and dry mixtures together. 
    Divide the dough into two discs. Place in a bowl and chill at least four hours.
    Roll the dough into a circle that is 12 inches diameter and place in a pie plate.
    Pour filling into bottom pie crust.  

Arrange the lattice:

  • Remove the remaining chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter.
    Using a pastry wheel or sharp knife, cut strips 1 inch wide. Carefully thread the strips over and under one another to weave.
    Press the edges of the strips into the bottom pie crust edges to seal.
    Brush the edges of the crust with 1 beaten egg and pat all over with butter. Sprinkle with coarse sugar and cinnamon. Bake for 20 minutes.
    Turn the temperature down to 350°F and bake for an additional 30-40 minutes.
    Bake until the edges turn a light golden brown and the fruit filling begins to bubble.

Notes

After the first 20 minutes of baking, I like to cover the edges of the pie crust with tin foil so that they do not burn. You can also buy pie crust shields at Sur La Table or Williams Sonoma. 
I have had luck finding rose water at Whole Foods in the honey isle but it is also available on Amazon!

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