Almond-Rhubarb-Triple Berry Pie
Enough pie dough for a double crust pie
1 1/4 cup blueberries
1 1/4 cup blackberries
1 1/4 cups raspberries
1 1/4 cup sliced rhubarb
1 cup sugar
1/3 cup flour
1 tablespoon lemon juice
6 oz. almond paste
Preheat oven to 425 degrees.
Line a 9 inch pie plate with bottom crust.
Roll out the almond paste to fit the bottom of the lined pie plate. Place the disk of almond paste on the bottom of lined pie plate.
In a large bowl combine the remaining ingredients and toss well to combine. Pour into the line pie plate on top of almond paste.
Roll out remaining dough to top the pie. Top pie with top crust and pinch to seal edges. Make slits in top crust to allow steam to release during baking. Lightly brush the top crust with water and sprinkle with sugar.
Place pie in oven and bake for 15 minutes at 425 degrees. Reduce temperature after the first 15 minutes to 325 degrees. Bake until filling is bubbly and crust is golden.