Rhubarb Raisin Pie
Nutrition
Calories: 371 kcalCarbohydrates: 60 gProtein: 8 gFat: 19 gSaturated Fat: 8 gSodium: 243 mgFiber: 8 gSugar: 31 gVitamin A: 1.6 IUCalcium: 77 mgIron: 7 mg
Ingredients
- 2 pkgs pastry dough enough for a double Whole Wheat Pie Crust
- 2 tbsp arrowroot
- 4 cups sliced rhubarb
- 1-1/4 cups raisins
- 1/3 cup honey
- 1 tsp cinnamon
Instructions
- Prepare the pie crust. Line a 9-inch pie pan with the bottom crust. Rub 1 tbsp of the arrowroot over the bottom and the sides of the crust. Fill the crust with the rhubarb and raisins.
- In a small bowl, mix the remaining arrowroot with the honey. Drizzle the honey mixture over the rhubarb and raisins in the crust. Sprinkle with the cinnamon.
- Cover the pie with the top crust. Flute the edges and cut some holes in the top to allow the steam to escape. Bake on the bottom rack of a 350°F oven for 45 minutes or until rhubarb is tender when stabbed with a knife through one of the steam vents and the crust is golden brown.