Sunday, January 4, 2015

Blueberry Rhubarb Pie

6 inch Blueberry Rhubarb Pie Slice


Blueberry Rhubarb Pie (9 inch deep shell)

1 nine inch deep unbaked pie shell

2 cups chopped rhubarb (unpeeled)
1 cup blueberries (frozen)
1/2 cup brown sugar
1/2 cup white sugar
2 tbsp flour

2 eggs
1 tsp lemon zest
1 tsp lemon juice
1 tsp vanilla extract

Flour and sugar to sprinkle on the pie shell before putting the mixture in.

Beat the eggs in a small bowl and mix in the lemon zest, lemon juice,  and vanilla extract set aside. In a large bowl mix together the rest of the ingredients and then add in the beaten egg mixture and stir. Sprinkle a little flour and sugar on the pie shell bottom and then pour the mixture onto the pie shell. Bake in a preheated oven at 425 degrees for 10 minutes, then reduce heat to 350 degrees and bake for about 30 minutes until golden brown.

6 inch Blueberry Rhubarb Pie
#Blueberry #Rhubarb #Pie

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