Raspberry-Rhubarb Pie

Name: Raspberry-Rhubarb Pie
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

Raspberry-Rhubarb Pie was pinched from <a href="http://www.myrecipes.com/recipe/raspberry-rhubarb-pie-10000001898523/" target="_blank">www.myrecipes.com.</a>

INGREDIENTS

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2 tablespoons uncooked quick-cooking tapioca

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4 1/2 cups fresh raspberries (about 24 ounces)

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3 1/2 cups chopped fresh rhubarb (about 6 stalks)

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1 cup packed brown sugar

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1/4 cup cornstarch

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2 tablespoons crème de cassis (black currant-flavored liqueur)

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1/8 teaspoon salt

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1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

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Cooking spray

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6 tablespoons all-purpose flour

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1/4 cup sliced almonds

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2 tablespoons brown sugar

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2 tablespoons chilled butter, cut into small pieces

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1/4 teaspoon almond extract

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1/8 teaspoon salt

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