Raspberry Rhubarb Summer Dream Cream Pie

When I was younger, I had a mild obsession with Audrey Hepburn. 

And I read a biography of her. 

And I became rather depressed, because Audrey Hepburn was absolutely perfect. Absolutely perfect. 

She was a lady. 

She had eyebrows that I will be envious of forever. She was gracious, charming, delightful, positive, humble, generous, lovely, loving, lovable, classy, beautiful, friendly, romantic, exquisite, kind, vivacious, witty, starry, inspirational, inspired, poised, wise, spiritual, and many other adjectives with positive and/or uplifting connotations. She had fabulous taste, was a muse to untold legions, had The Longest Neck, chewed with her mouth closed, was a ballerina, never farted, and walked a billion miles a day so that she never ever gained weight ever. Did I mention her eyebrows?

Only Audrey Hepburn can be that many good adjectives at once. 

But you know what?

That bitch never made a Raspberry Rhubarb Summer Dream Cream Pie, or else we would have all heard about it.

If she had made this pie, we would all be worshiping at her sainted alter. 

You know who makes Raspberry Rhubarb Summer Dream Cream Pie?

Me. 

And you should too. 

Show that dead starlet a thing or two. 

Oh I am being slightly morbid and very vulgar today. I do apologize. 

 It's just because I'm so envious of those eyebrows. 

Anyways, the thing is, this pie is so flamboyantly delicious it deserves a string of adjectives even longer than Audrey's. Because it is really that good. Tart and sweet and rich and not rich and comforting, toothsome, delectable, super fine, lip-smacking, melt-in-your-mouth, thrilling, marvelous, splendid, BOFFO, dreamy, peachy, ducky, colorful, crisp, soft, warm, cold, flaky, tender, delicious, deliriously good, gone-in-three-minutes, yum, fabulous, excellent, heart warming, soul warming, practically-a-spiritual-experience, summery, blissful blissful blissful goodness. 

My eyebrows will never be counted among the splendors of the world. But this pie certainly will be.

xoxo

Raspberry Rhubarb Summer Dream Cream Pie

I love this so much. A new favorite. We ate the entire pie in less than a day. 

One half recipe Best Pie Crust 

Filling:
5 eggs
1 scant c. sugar
4 T. melted butter
½ t. vanilla

1/4 t. cinnamon
1 pint raspberries

1 1/2 cups chopped rhubarb, plus an additional 1/3 cup sugar

Topping:
1 t. sugar
¹/8 t. cinnamon

Position an oven rack to the lower third of the oven. Preheat the oven to 350°.

Lightly butter a 9-inch pie plate. On a well-floured surface, roll pie dough into a circle large enough to cover the pie plate and hang 1 inch over the sides. Fit the dough into the pie plate, crimp the crust and place it in the refrigerator to chill while preparing the filling.

Combine the chopped rhubarb and 1/3 cup sugar and cook over moderate heat in a medium size saucepan, just until sugar has dissolved. Remove from heat. 

Beat the eggs, sugar, butter, vanilla and cinnamon in a mixer, or with a whisk, until completely combined and pale yellow. Remove the pie shell from the refrigerator, pour rhubarb/sugar combination  and raspberries into shell making an even layer. Pour filling over the fruit.

Combine sugar and cinnamon for topping and sprinkle over entire pie. Place pie on baking sheet and bake for about 1 hour and 15 minutes, or until the filling has set and the crust is light brown. Allow the pie to cool. Eat.