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Raspberry Rhubarb Crumble Pie

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READY IN:
1hr 5mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Filling:
  2. In blender, puree raspberries and honey. Scrape through fine sieve into bowl.
  3. Whisk in cornstarch to dissolve; add vanilla.
  4. In saucepan, bring zest, sugar, and water to a simmer. Add rhubarb. Cover and simmer 8 minutes. Rhubarb should be tender, but hold shape.
  5. Add berry mixture and boil 1 minute, stirring till thickened. Pour into pie shell.
  6. Topping:
  7. Combine all ingredients in bowl. With fingers, rub till mixture is enenly moistened and forms clumps. Crumble over filling.
  8. Place foil under pie to catch drips. Bake at 425 for 15 to 20 minutes until brown.

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