Raspberry-Rhubarb Pie
- 2 tablespoons uncooked quick-cooking tapioca
- 4 1/2 cups fresh raspberries (about 24 ounces)
- 3 1/2 cups chopped fresh rhubarb (about 6 stalks)
- 1 cup packed brown sugar
- 1/4 cup cornstarch
- 2 tablespoons creme de cassis (black currant-flavored liqueur)
- 1/8 teaspoon salt
- 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- Cooking spray
- 6 tablespoons all-purpose flour
- 1/4 cup sliced almonds
- 2 tablespoons brown sugar
- 2 tablespoons chilled butter, cut into small pieces
- 1/4 teaspoon almond extract
- 1/8 teaspoon salt
- Preheat oven to 350u0b0.
- Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, raspberries, and next 5 ingredients (through 1/8 teaspoon salt) in a bowl; toss well. Let raspberry mixture stand 10 minutes; stir to combine.
- Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Spoon raspberry mixture and any remaining liquid into dough. Fold edges under; flute. Bake at 350u0b0 for 40 minutes.
- While pie bakes, place flour and remaining ingredients in a food processor; pulse 10 times or until mixture resembles coarse crumbs.
- Increase the oven temperature to 375u0b0.
- Sprinkle topping evenly over pie. Bake at 375u0b0 for 15 minutes or until topping is golden brown and filling is thick and bubbly. Cool completely on a wire rack.
tapioca, fresh raspberries, fresh rhubarb, brown sugar, cornstarch, crueme de cassis, salt, cooking spray, allpurpose, almonds, brown sugar, butter, almond extract, salt
Taken from www.myrecipes.com/recipe/raspberry-rhubarb-pie (may not work)