Raspberry-Rhubarb Pie

15 ingredients
6 steps

Ingredients

  • 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

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    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.
  3. 3
    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 350° for 40 minutes.
  4. 4
    While pie bakes, place flour and remaining ingredients in a food processor; pulse 10 times or until mixture resembles coarse crumbs.
  5. 5
    Increase the oven temperature to 375°.
  6. 6
    Sprinkle topping evenly over pie. Bake at 375° for 15 minutes or until topping is golden brown and filling is thick and bubbly. Cool completely on a wire rack.

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