Strawberry Rhubarb Crumb Pie
Source: Taste of Home
When rhubarb is in season, this is a great way to use it.
Nothing better than blending rhubarb with strawberries
Ingredients
- 9-inch pastry crust for single pie (Pillsbury roll out in red box)
- 1 large egg
- 1 c. white sugar
- 3 Tbls. unbleached all-purpose white flour
- 1 t. vanilla extract
- 3/4 lb. rhubarb ribs, cut into 1/2-inch pieces (about 3 cups)
- 1 pint fresh strawberries, halved
- vanilla ice cream, for serving (optional)
Crumb Topping:
- 3/4 c. unbleached all-purpose white flour
- 1/2 c. packed brown sugar
- 1/2 c. old-fashioned oats
- 1/2 c. cold butter, cubed
Instructions
Crumb Topping: In a small bowl, combine flour, brown sugar and oats; cut in butter until crumbly (or pulse in a food processor until crumbly). Set aside.
Unroll pie crust and transfer to a 9-in. pie plate. Trim crust to 1/2-inch beyond rim of plate; flute edge OR use a fork to press indentations around edge of pie pan (remove rough edges with a sharp knife).
In a large bowl, beat egg. Beat in sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries and pour into crust.
Sprinkle topping over fruit.
Place pie plate on a baking sheet to avoid spills in oven when baking.
Bake 10 minutes in a preheated 400-degree oven. Reduce heat to 350 degrees; continue baking until crust is golden brown and filling is bubbly (about 35-40+ minutes or longer). Filling should not be runny or thin.
Cool completely on a wire rack before cutting.
NOTE: Do not use frozen rhubarb.