Raspberry Rhubarb Crumble Pie

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• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 1⁄2 pint raspberries
• 1⁄4 cup honey
• 6  tablespoons cornstarch
• 1  teaspoon vanilla
• 1  teaspoon lemon zest, grated
• 1 1⁄4 cups sugar
• 1⁄4 cup water
• 7  cups rhubarb, cut in pieces
• 1 (9 inch)  pie shells, fully baked

• Topping

• 1  cup pecans, coarsely chopped
• 1⁄2 cup flour
• 1⁄3 cup brown sugar
• 1⁄3 cup  ol-fashioned rolled oats
• 1⁄4 cup butter, cold
• 1⁄4 teaspoon cinnamon

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.