Refrigerated pie dough makes preparing this tasty dessert a snap. Cornstarch and tapioca ensure a velvety filling by thickening the fruit juices. Serve this raspberry-rhubarb pie with whipped cream or vanilla ice cream.
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)
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
How to Make It
Preheat oven to 350°.
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.
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.
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 375°.
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.
I skipped the liqueur. I agree with others there was too much filling. I used strawberries and raspberries mixed which added a bit more sweetness. The first time I made it as recommended I think it was a little too tart and using 1/2 strawberries and 1/2 raspberries and a little less rhubarb did the trick.
This was better than the rhubarb pie at our fav restaurant that we love! I made my own whole wheat flour pie crust that was a cooking light adapted recipe and subbed in a frozen berry blend for the raspberry a with blackberry brandy substitution too. I didn't have tapioca so I used more cornstarch and drained some if the juice from the frozen fruit after defrosting. I also halved the fruit compote since other reviewers said they had more filling than the pie could hold. We all wanted 2nd and 3rds so next time I will use the whole amount of fruit filling. It really was fabulous!
This is the best pie I've made off this site yet! I substituted strawberry for raspberries, and used about two and half cups of rhubarb (two giant fresh stalks) and added an extra quarter cup of sugar. I think I could definitely add another stalk of rhubarb and it would be delicious, but then, I love rhubarb! Everything else in the recipe I followed to a T. Excellent, I loved it.
My grandson is a pie addict. He adores this pie. I have made it with strawberries & rhubarb, with a regular pie crust on top and yesterday, since I only had about 1/2 of the rhubarb, I added frozen sour cherries. I have used fresh and frozen fruit. The only adjustments necessary are to the tapioca and corn starch which may need to be increased depending on the juiciness of your fruit. I also make my own pie crust, usually a whole wheat/ wheat germ crust that stands up to the sweet and sour fruit.
A really fantastic pie. I have made it using both raspberries and strawberries, both were excellent. The strawberry version is a bit sweeter, so for my taste I prefer the original, but both were excellent pies!
I was able to find crème de cassis at BevMo, so if you have one of those nearby then you should be set for that one tricky ingredient.
This was my first ever attempt at making pie, and it was the best pie I have ever tasted in my life. It combines two of my favorite things, raspberries and rhubarb. I couldn't find creme de cassis anywhere, so I used a raspberry liqueur instead. Definitely make this pie, especially if you love rhubarb! And to everyone complaining that the rhubarb made the pie too tart - what did you expect? Rhubarb is tart - that's just the way it is. So if you don't like tart or sour things, you won't like rhubarb much. To me, the flavors of this pie are SPECTACULAR.
This was the best pie ever! Unfortunately there was a shortage of rhubarb in my town after trying 4 stores, so I had to substitute strawberries, but it was delicious and I had to fight people to get a piece of my own. Can't wait to try it with rhubarb!
This was great! I used a 10 inch quiche dish. The filling held its own when we cut it into pieces. I really liked the consistency -grinding the tapioca was perfect. I added more rhubarb but forgot to adjust the sugar, but other than that, it was great. Looked just like the picture!
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