Raisin Rhubarb Nut Pie
A delightful raisin rhubarb nut pie combining tart rhubarb, sweet raisins, crunchy walnuts, and a buttery crust, perfect for dessert or a fruity treat for gatherings.
Ingredients
Instructions
- Combine rhubarb, raisins, walnuts, and lemon juice in a mixing bowl.
- Mix together sugar, flour, and butter; pour over the fruit mixture.
- Dot the top with small pieces of butter.
- Bake at 450°F for 15 minutes, then reduce temperature to 350°F and bake for an additional 40 minutes.
Tips & Substitutions
For a deeper flavor, consider adding a pinch of cinnamon or nutmeg to the filling. If you don't have walnuts, pecans or almonds can serve as great substitutes. For a gluten-free version, try using almond flour instead of regular flour. Ensure your rhubarb is tender but not mushy for the best texture, similar to the fresh fruit used in Scrumptious Cobbler.
Serving Suggestions
This pie is delightful served warm or at room temperature. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. A side of fresh berries can brighten the plate and complement the pie's flavors. Enjoy it as a satisfying dessert after a hearty meal like Sunday Roast With Gravy.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to three days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through. This helps maintain the pie's flaky crust.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin Rhubarb Nut Pie contains roughly 1161 calories, with 24g protein, 95g carbohydrates, and 87g fat. It is an excellent source of vitamin C (100% of the Daily Value), dietary fiber (71% of the Daily Value), and protein (48% of the Daily Value), and a good source of calcium. It also contributes 20g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb in this recipe. Just be sure to thaw and drain any excess moisture before mixing it with the other ingredients. This will help prevent the pie from becoming too watery during baking.
How can I tell when the pie is done baking?
The pie is done when the filling is bubbly and the crust is golden brown. You can also insert a knife into the filling; if it comes out clean, the pie is ready. Keep an eye on it during the last few minutes of baking to avoid over-browning.
Is there a way to reduce the sugar in this recipe?
Absolutely! You can reduce the sugar by about one-third without significantly affecting the flavor. Alternatively, consider using a natural sweetener like honey or maple syrup, adjusting the quantity to taste, as they can be sweeter than granulated sugar.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).