Blackberry rhubarb pie
a lovely spring berry/rhubarb pie
- basic double pie crust
- 1 lb rhubarb chopped into 1 inch
- 8 oz blackberries
- ½ tube of almond paste
- ½ cup white sugar
- 1 egg whisked and 1 packet of sugar in the raw or 1 t of demerara sugar for topping
preheat the oven to 350F
toss the blackberries, rhubarb and sugar in a bowl, set aside.
bring the pie dough to a cool room temp and roll out the pie crust into your pie dish.
take pieces of the almond paste and squish between your fingers to make a thin almond paste patty - line the bottom of pie crust with the almond paste.
pour in the sugary fruit
do the top crust however you want - lattice, simple, whatever; brush with egg yolk and sprinkle with demerara sugar.
bake in the oven for 1 hour
Serving: 1sliceCalories: 187kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 2gCholesterol: 20mgSodium: 97mgPotassium: 237mgFiber: 3gSugar: 17gVitamin A: 148IUVitamin C: 10mgCalcium: 64mgIron: 1mg