Keegan Crumpacker’s Raspberry Rhubarb Pie

Keegan Crumpacker grew up in the family business. His mom Amy started Crumpacker’s in the mid-1980s, first making pies and pastries to sell at the Santa Fe Farmers’ Market. For a large portion of his childhood, the family kitchen was also the certified commercial kitchen for the business, so he thought it perfectly normal to grow up with a restaurant-style range and walk-in freezer. The buttery pie dough recipe, the crimp of its edge, and the topping of turbinado sugar are all signatures that date back to Keegan’s great-grandmother. The raspberry-rhubarb pie he made for this event was one of the very first pies the family created for market because they had a huge rhubarb patch, and several farmers raised raspberries, which made a beautiful rosy filling together.

Raspberry Rhubarb Pie Recipe

Keegan works as a Cooking with Kids educator and coordinator and has run the bakery business now for nearly two decades. He sells the pies — both sweet and chicken with green chile — breads, cookies, preserves, cold-pressed juices and more at the Saturday Santa Fe Farmers’ Market, and during the summer months, at the Thursday Los Alamos Farmers’ Market and Albuquerque’s Sunday Railyard Market. Amy still helps out baking pies by hand a couple of days each week, and now Keegan’s teenage daughter is getting into baking, too.

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Keegan Crumpacker’s Raspberry Rhubarb Pie

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• Author: Keegan Crumpacker
• Yield: Makes a 9-inch pie 1x

Print Recipe

Ingredients

Scale 1x2x3x

For the Pie Crust:

• 2 cups all-purpose flour
• 2 tsp granulated sugar
• 1 tsp salt
• 2 sticks (8 tablespoons each) unsalted butter, chilled and cubed
• ½ cup sour cream

For the Pie Filling:

• 3½ cups rhubarb, fresh or frozen, cut into ½ inch pieces
• 2 cups raspberries, fresh or frozen
• ¾ to 1 cup granulated sugar
• 2 tbsp cornstarch

For the Topping:

• 1 egg yolk, beaten
• Turbinado sugar, about 1 tbsp
• Preheat the oven to 350 degrees.

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Instructions

For the Pie Crust:

1. Combine the flour, sugar, and salt in a food processor and pulse to mix.
2. Add the butter and pulse several times until the butter has been fully mixed into the flour. Add sour cream and pulse again just long enough to combine.
3. Dump mixture onto a floured surface and pat into two fat disks. Wrap in plastic and refrigerate for at least 30 minutes.
4. Roll out one dough disk on a floured surface into a round about an inch larger than a 9-inch pie plate. Arrange the crust in the pie plate, avoiding stretching it. Roll out the second crust and reserve it.

For the Pie Filling:

1. Combine the filling ingredients in a mixing bowl, adding the full amount of sugar if the berries are tart. Spoon into the prepared crust.
2. Top with the second crust. Crimp the edge decoratively.

For the Topping:

1. Brush the top of the pie with the egg yolk. Scatter turbinado sugar over the top.
2. Bake the pie until the crust is golden brown, about 60-75 minutes. Cool before slicing and serving.

Recipe by Keegan Crumpacker

Story by Cheryl Alters Jamison

Photography by Tira Howard

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