Blueberry Rhubarb Almond Pie

Yield

1-9 inch pie

Time

25 minutes to assemble
50-55 minutes to bake
Total time: 75-80 minutes

Rhubarb and blueberries make the perfect blend of tart and sweet flavors. The addition of Almond Paste makes it even more splendid.

INGREDIENTS

Double pie crust, store bought or homemade

3/4 cup sugar

3 tablespoons cornstarch

2 tablespoons quick cooking tapioca

1/2 teaspoon ground cinnamon

1/4 teaspoon each, nutmeg and salt

4 cups chopped rhubarb

1 pint blueberries, washed and picked free of stems

2 tablespoons butter

Optional: milk and sugar for top crust

DIRECTIONS

Preheat oven to 400°F with oven rack in lowest position. Line baking sheet with foil for easy cleanup.
On a lightly floured counter, roll out bottom crust and line pie plate. Shape Almond Paste into a flat disk. Roll disk between wax paper to form a 9" circle. Press into bottom and up sides of pie shell.
Add sugar, cornstarch, tapioca, cinnamon, nutmeg and salt to large bowl. Mix together. Add rhubarb and blueberries. Toss to combine and pour into pie shell. Dot with butter.
Roll top crust, cover pie and crimp edges. Brush top with milk and sprinkle with sugar. Cut 3 or 4 vent holes in top crust and place pie on baking sheet.
Bake for 25 minutes, then lower temperature to 375°F. Bake an additional 25-30 minutes or until crust is golden and juices are bubbling. Cool before serving.

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