Rhubarb-Berry Pie
- 1 (9 inch) refrigerated pie crusts (or you could make your own)
- 1 23 cups packed light brown sugar
- 1 12 cups all-purpose flour
- 12 cup almonds, sliced
- 6 tablespoons butter, melted
- 5 cups frozen mixed berries, thawed
- 4 cups frozen rhubarb, thawed
- 2 teaspoons lemon zest, grated
- 1 teaspoon vanilla extract
- Preheat oven to 375 degrees F; place baking sheet on rack in lower third of oven.
- Coat 9 inch deep dish pie pan with cooking spray; fit dough into pan; flute edge.
- In bowl, combine 2/3 cup brown sugar, 1 cup flour and almonds.
- Stir in butter until crumbs form; reserve.
- In separate bowl, combine berries, rhubarb, zest and vanilla with remaining 1 cup brown sugar and 1/2 cup flour.
- Spoon fruit mixture into crust; top with crumbs.
- Bake on hot baking sheet 55 minutes or until hot and bubbly, covering with foil during last 10-15 minutes if browning too quickly.
- Cool on rack.
- If desired, serve with ice cream.
could, brown sugar, flour, almonds, butter, mixed berries, frozen rhubarb, lemon zest, vanilla
Taken from www.food.com/recipe/rhubarb-berry-pie-367551 (may not work)