Raspberry Rhubarb Crumble Pie

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

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
• 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

Recipe

• 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.