Craig Claiborne

Raisin-Rhubarb Pie

Preparation info

  • 6 to 8

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

Method

  1. Preheat oven to hot (425°F.).

  2. Line a nine-inch pie plate with the pastry. Roll out the scraps of pastry remaining and cut out five or six petal-shaped