Raspberry-Rhubarb Pie

Ingredients

  • 2 tablespoons uncooked quick-cooking tapioca
  • 4 ½ cups fresh raspberries (about 24 ounces)
  • 3 ½ cups chopped fresh rhubarb (about 6 stalks)
  • 1 cup packed brown sugar
  • ¼ cup cornstarch
  • 2 tablespoons crème de cassis (black currant-flavored liqueur)
  • 1/8 teaspoon salt
  • + 8 more ingredients
    • ½ (15-ounce) package refrigerated pie dough (such as Pillsbury)
    • Cooking spray
    • 6 tablespoons all-purpose flour
    • ¼ cup sliced almonds
    • 2 tablespoons brown sugar
    • 2 tablespoons chilled butter, cut into small pieces
    • ¼ teaspoon almond extract
    • 1/8 teaspoon salt

1. Preheat oven to 350°. 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. Roll 1 (9-inch) dough portion i...

View full recipe at SpringPad

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