I normally go to the farmers market with a recipe in mind. Sometimes that means picking up fixings for homemade salsa and sometimes that means picking up some fresh bread and cheese for a wine night I’m having with friends. We’re lucky enough to live in a great foodie valley with farmers markets at least three times a week. If you haven’t been to one yet, make sure to check out the Peoples Market every Wednesday, Town Square Markets starting Saturday, Driggs Farmer’s Market every Friday, and the Jackson Hole Farmers Market in Movieworks Plaza starting mid July.
Recently my friend shared a great recipe of local raspberries and rhubarb that she bought at the Jackson Hole People’s Market for a raspberry rhubarb pie. Not only did it look delicious, but it is the perfect blend of sweet and tart. Add a scoop of vanilla ice cream and enjoy!
Farmer’s Market Raspberry Rhubarb Pie Filling
- 4 cups rhubarb (cut into ½ inch pieces)
- 2 cups raspberries
- 1 cup sugar
- 1/3 cup flour
- Juice of half a lemon
- 1 tablespoon cold unsalted butter
- 1 egg
- 2 tablespoons milk
- Preheat oven to 350 F.
- In large bowl combine rhubarb, raspberries, sugar, flour and lemon juice. Toss gently until fruit is coated.
- Spoon fruit mixture into pie shell and dot with cold butter.
- Place top crust over pie and pinch all around edges. (I like a lattice- but you can go whole as long as you have some slits in the top crust)
- In a small bowl whisk together milk and egg.
- Brush the egg mixture over the top of pie crust then sprinkle with sugar.
- Bake 1 hour or until pastry is golden brown and juices in center are boiling.
- Cool on a wire rack.