1 1/3 cup sugar
1/4 cup constarch
3 1/2 cups raspberries, rinsed and drained
3 1/2 cups 3/4 lengths rhubarb
pastry for 9 inch lattice top pie
1 large egg yolk
1. In a bowl, mix sugar and cornstarch. Add raspberries and rhubarb and gently mix to coat.
2. Scrape mixture into unbaked bottom crust in pan. Cover
with lattice top and flute edges.
Line a 12 inch pizza pan to catch drips and set pie on foil.
3. Bake on bottom rack of a 375 degree oven for 30 minutes.
Meanwhile, ina small bowl, beat egg yolk
with 2 teaspoons water to blend. Brush lattice top and crust
edges lightly with yolk mixture. Continue baking
until filling bubbles in the center, 40 to 50 minutes longer regular
oven. If crust browns too quickly cover pie
loosely with foil.
4. Let pie cool on rack at least 2 hours before serving.