Growing up my grandmother used to make delicious strawberry-rhubarb pies with ingredients straight from her garden. I haven't had one in years, but I will always remember her serving me a huge slice, warm, with a pile of vanilla ice cream on top. When I saw this recipe in Cooking Light for a raspberry version, I thought it sounded delicious - and healthy - perfect for summer!
- 2 tbsp uncooked quick-cooking tapioca
- 4 1/2 cups fresh raspberries
- 3 1/2 cups chopped fresh rhubarb (about 6 stalks)
- 1 cup packed brown sugar
- 1/4 cup cornstarch
- 2 tbsp creme de cassis (black currant flavored liqueur)
- 1/8 tsp salt
- 1/2 (15 ounce) refrigerated pie dough
- cooking spray
topping:
- 6 tbsp all-purpose flour
- 1/4 cup sliced almonds
- 2 tbsp brown sugar
- 2 tbsp chilled butter, cut into small pieces
- 1/4 tsp almond extract
- 1/8 tsp salt
preheat oven to 350. place tapioca in a spice or coffee grinder and process until finely ground. combine tapioca, raspberries and next 5 ingredients (through 1/8 tsp 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 to 9 inch pie plate coated with cooking spray, draping excess dough over edges. spoon raspberry mixture and any remaining liquid into pie dough. fold edges under; flute. bake at 350 for 40 minutes.
while pie bakes, place flour and remaining ingredients in a food processor; pulse 10 times until mixture resembles course crumbs. increase oven temp to 375. 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. makes 12 servings (serving size: 1 wedge).
recipe from Cooking Light.
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