Raspberry-Rhubarb Pie

Another nice raspberry pie recipe to try ...!

Ingredients:

• 1 Orange, zest of
• 1/3 cup Sugar
• 2 tablespoons Cornstarch
• 1 Short-crust pastry shell OR flaky pastry shell
• 1 Egg white; beaten for glaze
• 1 pound Fresh rhubarb; 1" diag cut
• 2 cups Fresh raspberries
• 8 ounces Seedless raspberry jam
• 2 tablespoons Water
• 1 tablespoon Fresh lemon juice
• Confectioners' sugar

Directions:

Glaze the shell with the beaten egg white and prebake. Preheat oven to 400 degrees.Put orange zest in food processor with sugar and mince, or chop finely by hand. Mix zest with cornstarch and spread in pie shell. Arrange rhubarb on top.
Cover pie loosely with foil and bake 40 to 45 minutes, or until fruit is just tender. (It will continue cooking for a few minutes after it is removed from the oven.) Set aside to cool.
Place raspberries decoratively on top in concentric circles. Heat raspberry preserves with water and lemon juice, and when almost cool, paint tops of raspberries with a pastry brush, covering all
nooks and crannies, to achieve an even glaze.Just before serving, dust lightly with sifted confectioners' sugar. If desired, serve with vanilla ice cream or a bowl of lightly whipped cream. And the raspberry pie is ready for feast....nice with family and friends ! Enjoy !