Raspberry-Rhubarb Pie

If you, like me, have to use frozen rhubarb because your store doesn't carry fresh, I recommend softening it in the microwave beforehand. Mine was a little hard. You will NOT need to do this with frozen raspberries. I think in both cases, fresh is better if you can find it. I could find only one container of non-moldy raspberries at the store, so I had to mix with frozen. From Cooking Light.

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°.

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.