Tenina.com's Rhubarb Raspberry Pie



  1. Line a deep pie dish with pastry, reserving slightly less than half for top. Place pastry-lined pie dish into freezer whilst you prepare filling.

  2. Preheat oven to 170ºC.

  3. Place sugar, rhubarb, apple, vanilla and cornflour into TM bowl and cook 8 min/100°C/ Reverse/speed 1.

  4. Pour into prepared pie dish and top with raspberries or other berries of choice.

  5. Roll out remaining pastry and cut into even strips. Lay across pie dish in a lattice pattern and brush with egg wash.

  6. Bake 30 minutes until pastry is golden and glossy and filling is bubbling.

  7. Serve hot or cold with cream, ice cream or both!

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