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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 12 |
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This pie features frozen rhubarb and mixed berries with an almond crumb topping. Recipe is from Woman's World. Ingredients:
1 (9 inch) refrigerated pie crusts (or you could make your own) |
1 2/3 cups packed light brown sugar |
1 1/2 cups all-purpose flour |
1/2 cup almonds, sliced |
6 tablespoons butter, melted |
5 cups frozen mixed berries, thawed |
4 cups frozen rhubarb, thawed |
2 teaspoons lemon zest, grated |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 375 degrees F; place baking sheet on rack in lower third of oven.
2. Coat 9 inch deep dish pie pan with cooking spray; fit dough into pan; flute edge.
3. In bowl, combine 2/3 cup brown sugar, 1 cup flour and almonds.
4. Stir in butter until crumbs form; reserve.
5. In separate bowl, combine berries, rhubarb, zest and vanilla with remaining 1 cup brown sugar and 1/2 cup flour.
6. Spoon fruit mixture into crust; top with crumbs.
7. Bake on hot baking sheet 55 minutes or until hot and bubbly, covering with foil during last 10-15 minutes if browning too quickly.
8. Cool on rack.
9. If desired, serve with ice cream.
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