Blueberry Rhubarb Almond Pie

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• pastry for a double-crust 9-inch pie
• 1 (7 ounce) almond paste
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 2 tablespoons minute tapioca
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 4 cups rhubarb
• 1 pint blueberries
• 2 tablespoons butter

Recipe

• 1 heat oven to 400 f with oven rack in lowest postion. line a sheet pan with foil for easy cleanup.
• 2 on a lightly floured counter roll out bottom crust and line a 9 inch pie plate. shape almond paste into a flat disk. roll disk between waxed paper to a 9 inch circle. press into bottom and up sides of pie shell.
• 3 combine sugar , cornstarch , tapioc , cinnamon , nutmeg and salt in a large bowl . add rhubarb and blueberries. toss to combine and pour into pie shell. dot with butter.
• 4 place the top crust to cover pie and crimp edges. brush top with milk and sprinkle with sugar. cut 3 or 4 vent holes in top crust and place on baking sheet.
• 5 bake for 25 minutes , then lower temperature to 375°f bake an additional 25 to 30 minutes or until crust is golden and juices are bubbling. cool before serving.