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Raspberry Rhubarb Crumble Pie


    1/2 pt raspberries

    1/4 c  honey

      6 T  cornstarch

      1 t  vanilla

      1 t  lemon zest,grated

  1 1/4 c  sugar

    1/4 c  water

      7 c  rhubarb,cut in pieces

      1 ea pie shell,fully baked


      1 c  pecans,coarsely chopped

    1/2 c  flour

    1/3 c  brown sugar

    1/3 c  old-fashioned rolled oats

    1/4 c  butter,cold

    1/4 t  cinnamon

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 mintues.  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 evenly moistened and forms clumps. Crumble over filling.

Place foil under pie to catch drips.  Bake at 425 for 15 to 20 minutes

until brown.



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