Rhubarb Raspberry Pie - cooking recipe

Ingredients

3 cups rhubarb, chopped into 1/2 inch pieces
1 1/2 cups raspberries, whole and rinsed
1 cup brown sugar
2 tablespoons flour
1/8 teaspoon salt
2 eggs, beaten
1/8 teaspoon cinnamon (or less)
1 double crust (lots of recipes in search under pie pastry)

Preparation

Line a pie plate with pastry and trim edges.
Preheat oven to 425 degrees.
Combine the rhubarb and raspberries in a large bowl.
Combine the sugar, flour, salt, eggs and cinnamon in a medium bowl and whisk well.
Pour over fruit mixture and stir gently but well.
Pour into the prepared pie plate and top with remaining crust.
Seal edges and crimp.
Slice a few vent holes and bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake for 30 minutes more.
Remove and place on a pie rack.
Cool to room temp and serve with a scoop of vanilla ice cream.