Monday, October 5, 2015

Raspberry-Rhubarb Pie

Ingredients for 12 servings

1/8 teaspoon salt
1/8 teaspoon salt
¼ teaspoon almond extract
¼ cup cornstarch
¼ cup sliced almonds
½ (15-ounce) package refrigerated pie dough
1 cup packed brown sugar
2 tablespoons brown sugar
2 tablespoons chilled butter, cut into small pieces
2 tablespoons crème de cassis (black currant-flavored liqueur)
2 tablespoons uncooked quick-cooking tapioca
3 ½ cups chopped fresh rhubarb (about 6 stalks)
4 ½ cups fresh raspberries (about 24 ounces)
6 tablespoons all-purpose flour


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. 

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