Raspberry Rhubarb Crumble Pie

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

INGREDIENTS

Nutrition

DIRECTIONS

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