One can make their pie dough home made or use a refrigerated pie dough. Yes, the refrigerated pie dough cut ones time in making this pie yet which is better?
[b]Ingredients[/b]:
2 tbsp. uncooked quick-cooking tapioca
41/2 cups fresh raspberries (about 24 oz.)
31/2 cups chopped fresh rhubarb (about six 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 oz.) package refrigerated pie dough or home made pie dough for an 9 in. pan
PAM or other cooking spray
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
Preparation:
1. Preheat oven to 350 degrees.
2. 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.
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 mixtgure and any remaining liquid into dough. Fold edges under; flute. Bake at 350 degrees 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 degrees for 15 minutes or until topping is golden brown and filling is thick and bubbly.
7. Cool completely on a wire rack.
This recipe comes from "Cooking Light" - Pie Chef or cook was not mention.
Anyone who has made these types of pies - I look forward for any advice or another way of making it taste better.
Tks - Jubalee
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