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Ingredients

• 2 tablespoon(s) uncooked quick-cooking tapioca
• 4.5 cup(s) (about 24 ounces) fresh raspberries
• 3.5 cup(s) (about 6 stalks) chopped fresh rhubarb
• 1 cup(s) packed brown sugar
• 1/4 cup(s) cornstarch
• 2 tablespoon(s) crème de cassis (black currant-flavored liqueur)
• 0.125 teaspoon(s) salt
• 1/2 package(s) (15-ounce) refrigerated pie dough (such as Pillsbury)
• Cooking spray
• 6 tablespoon(s) all-purpose flour
• 1/4 cup(s) sliced almonds
• 2 tablespoon(s) brown sugar
• 2 tablespoon(s) chilled butter, cut into small pieces
• 1/4 teaspoon(s) almond extract
• 0.125 teaspoon(s) salt

Description

Refrigerated Pie Dough Makes Preparing This Tasty Dessert A Snap. Cornstarch And Tapioca Ensure A Velvety Filling By Thickening The Fruit Juices.

Delish