Raspberry-Rhubarb Pie

Ingredients

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

Equipment

• food processor
• bowl
• oven
• wire rack

Directions

1. Preheat oven to 35
2. Place tapioca in a spice or coffee grinder; process until finely ground.
3. Combine tapioca, raspberries, and next 5 ingredients (through 1/8 teaspoon salt) in a bowl; toss well.
4. Let raspberry mixture stand 10 minutes; stir to combine.
5. 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.
6. Bake at 350 for 40 minutes.
7. While pie bakes, place flour and remaining ingredients in a food processor; pulse 10 times or until mixture resembles coarse crumbs.
8. Increase the oven temperature to 37
9. Sprinkle topping evenly over pie.
10. Bake at 375 for 15 minutes or until topping is golden brown and filling is thick and bubbly. Cool completely on a wire rack.