Geri's Rhubarb or Bumbleberry Deep Dish Pie
1 deep dish pie crust , unbaked
Filling:
For rhubarb, 5-6 cups diced fresh or frozen rhubarb
For Bumbleberry, 5-6 cups mixed fruit: rhubarb, strawberries, blueberries, raspberries or apples
1 1/4 cups granulated sugar
1/4 cup strawberry jello powder (optional)
2 large eggs
1 cup sour cream
3-4 tablespoons instant tapioca,4 for slightly thicker pie
pinch of salt
1/2 teaspoons almond extract (optional)
Topping:
1/2 cup packed light brown sugar
1 teaspoon cinnamon
1/3 cup flour
pinch salt
1/2 cup rolled oats
4 tablespoons butter, at room temperature
Filling:
For rhubarb, 5-6 cups diced fresh or frozen rhubarb
For Bumbleberry, 5-6 cups mixed fruit: rhubarb, strawberries, blueberries, raspberries or apples
1 1/4 cups granulated sugar
1/4 cup strawberry jello powder (optional)
2 large eggs
1 cup sour cream
3-4 tablespoons instant tapioca,4 for slightly thicker pie
pinch of salt
1/2 teaspoons almond extract (optional)
Topping:
1/2 cup packed light brown sugar
1 teaspoon cinnamon
1/3 cup flour
pinch salt
1/2 cup rolled oats
4 tablespoons butter, at room temperature
Toss together rhubarb or mixed fruit with sugar and jello powder. Beat
together eggs, sour cream, instant tapioca, salt and almond extract until
smooth. Add to the rhubarb or fruit and mix well. Pour the filling into an unbaked pie crust; bake 15 minutes at 450 degrees. Meanwhile prepare the topping.Mix together brown sugar, cinnamon, salt, flour and oats in a medium size bowl. Blend in butter until mixture resemble coarse crumbs; sprinkle over pie. Reduce heat to 350 degrees; bake until pie is browned and fruit is bubbling, about 45 minutes longer. Let cool at least 30 minutes.