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RHUBARB-RASPBERRY PIE

basic pie pastry for a 9-inch double-crust pie
1 cup sugar
3 tbs. cornstarch
1/4 tsp. salt
1 1/4 lbs rhubarb stalks, peeled and sliced into 1/2-inch pieces (about 4 cups)
2 cups raspberries
2 tbs. unsalted butter

Preheat an oven to 425F. Roll out the pastry for the bottom crush
and use to line a 9-inch pie pan. Roll out the pastry for the top
crust and set it aside. In a large bowl stir together the sugar,
cornstarch, and salt. Add the rhubarb and raspberries nd toss to
mix well. Pile the fruit mixture into the pastry-lined pan and dot
with bits of the butter. Cover with the top crust and trim and
flute the edges. Cut a few vents in the top for the steam to escape.

Bake for 20 minutes, then reduce the heat to 350F and bake until
the juices are bubbling and the crust is browned, 30-40 minutes
longer.

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