Raspberry-Rhubarb Pie

Ingredients

• 2 tablespoons uncooked quick-cooking tapioca
• 4 ½ cups fresh raspberries (about 24 ounces)
• 3 ½ cups chopped fresh rhubarb (about 6 stalks)
• 1 cup packed brown sugar
• ¼ cup cornstarch
• 2 tablespoons crème de cassis (black currant-flavored liqueur)
• ⅛ teaspoon salt
• ½ (15-ounce) package refrigerated pie dough (such as Pillsbury)
• Cooking spray
• 6 tablespoons all-purpose flour
• ¼ cup sliced almonds
• 2 tablespoons brown sugar
• 2 tablespoons chilled butter, cut into small pieces
• ¼ teaspoon almond extract
• ⅛ teaspoon salt

Instructions

1. Preheat oven to 350°.
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° 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°.
6. 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.