Raspberry-Rhubarb Pie

I always like when I am blog surfing when people post their favorite recipes on their blogs. I also like trying new recipes on my own. I recently started subscribing to the magazine Cooking Light. I will read through the magazine marking potential recipes to try, but until last night, never made anything. Last night, I decided to make a Raspberry-Rhubarb Pie and it was delicious so I wanted to share the recipe here.

Raspberry-Rhubarb Pie

2 TBSP Uncooked quick-cooking tapioca

4.5 C Raspberries

3.5 C Chopped Rhubarb

1 C Packed Brown Sugar

1/4 C Cornstarch

2 TBSP Creme de Cassis

1/8 tsp Salt

1/2 (15-oz) packaged refrigerated pie crust

Cooking Spray

6 TBSP All-purpose Flour

1/4 C Sliced Almonds

2 TBSP Brown Sugar

2 TBSP Chilled Butter, cut into pieces

1/4 tsp Almond Extract

1/8 tsp Salt

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 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 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 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. Yield 12 servings

CALORIES 248; FAT 7.9g; PROTEIN 2g; CARBS 43.3g; FIBER 4g; CHOL 7mg; IRON 1.1mg; SODIUM 146mg; CALC 65mg