Ingredients
3
cups fresh or frozen rhubarb
3
cups fresh or frozen raspberries
6
tablespoons butter, melted
2
tablespoons vanilla
1 1/2
cups sugar
1/2
cup Gold Medal™ all-purpose flour
1
crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
quart vanilla ice cream
Preparation
Heat oven to 350°F. In a large bowl, mix rhubarb, raspberries, 4 tablespoons of the butter, vanilla, 1 1/3 cups of the sugar and flour until all fruit is coated; spoon into deep dish pie crust.
Slice a few small diamonds in refrigerated crust. Place crust on top of the pie.
Using a small basting brush; spread remaining melted butter over the top crust. Sprinkle remaining sugar over top.
Bake 30 minutes. Cover the top of the pie with loose layer of foil; return to oven for an additional 40 to 50 minutes or until the crust is golden brown and the rhubarb mixture is bubbly.
Remove from the oven; allow to cool 2 to 3 hours. Slice and serving with heaps of vanilla ice cream.
