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Recipe of the Month



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 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 teaspoon 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 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 degrees. 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. Cool completely on a wire rack. Courtesy of: MyRecipe.com

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