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

1. Preheat oven to 375 degrees F; place baking sheet on rack in lower third of oven.
2. Coat 9 inch deep dish pie pan with cooking spray; fit dough into pan; flute edge.
3. In bowl, combine 2/3 cup brown sugar, 1 cup flour and almonds.
4. Stir in butter until crumbs form; reserve.
5. In separate bowl, combine berries, rhubarb, zest and vanilla with remaining 1 cup brown sugar and 1/2 cup flour.
6. Spoon fruit mixture into crust; top with crumbs.
7. Bake on hot baking sheet 55 minutes or until hot and bubbly, covering with foil during last 10-15 minutes if browning too quickly.
8. Cool on rack.
9. 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)