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Raspberry-Rhubarb Pie Recipe

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This recipe for Raspberry-Rhubarb Pie is from The Bruecher-Kramer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. uncooked quick cooking tapioca
4 1/2 c. fresh raspberries (approximately 24 oz.)
(preferably from Grandma Lila's garden)
3 1/2 c. chopped fresh rhubarb
(about 6 stalks)
1 c. packed brown sugar
1/4 c. cornstarch
2 tbsp. creme de cassis
(black currant flavored liqueur)
1/8 tsp. salt
pie dough
cooking spray
6 tbsp. all-purpose flour
1/4 cup sliced almonds
2 tbsp. chilled butter, cut into small pieces
1/4 tsp. almond extract
1/8 teaspoon salt

Directions:
Directions:
Preheat oven to 350º. Place tapioca in a spice or coffee grinder; 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 into a 9 inch pie plate coated with cooking spray, draping excess dough over edges. Spoon raspberry mixture and any remaining liquid into dough. While pie bakes, place flour and remaining ingredients in a food processor; pulse 10 times or until mixture resembles coarse crumbs. Increase the oven temperature to 375º. Sprinkle topping evenly over pie. Bake at 375º for 15 minutes or until topping is golden brown and filling is thick and bubbly. Cool completely on a wire rack.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Grandma Carrie made the best pie crust! See her pie crust recipe.

 

 

 

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