Raspberry-Rhubarb Pie Recipe

Name: Raspberry-Rhubarb Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
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 350u00b0 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 375u00b0.
6
Sprinkle topping evenly over pie. Bake at 375u00b0 for 15 minutes or until topping is golden brown and filling is thick and bubbly. Cool completely on a wire rack.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Raspberry-Rhubarb Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry-Rhubarb Pie

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