Raspberry-Rhubarb Pie

Refrigerated pie dough makes preparing this tasty dessert a snap. Cornstarch and tapioca ensure a velvety filling by thickening the fruit juices.

Yield: 12 servings (serving size: 1 wedge)

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  crème 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

Preparation

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 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. While pie bakes, place flour and remaining ingredients in a food processor; pulse 10 times or until mixture resembles coarse crumbs.

5. Increase the oven temperature to 375°.

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.

Nutritional Information

Calories:

248

Fat:

7.9g (sat 3g,mono 3.4g,poly 0.5g)

Protein:

2g

Carbohydrate:

43.3g

Fiber:

4g

Cholesterol:

7mg

Iron:

1.1mg

Sodium:

146mg

Calcium:

65mg