Strawberry/Rhubarb Crumb Pie |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Everyone seems to have a rhubarb patch here in Maine. This pie won first prize at our church fair; I hope it's a winner at your house, too! Ingredients:
1 egg |
1 cup sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon vanilla extract |
3/4 pound rhubarb rib, cut into 1/2-inch pieces or sliced frozen rhubarb, (about 3 cups) |
1 pint fresh strawberries, halved |
1 unbaked pie shell (9 inches) |
topping: |
3/4 cup king arthur unbleached all-purpose flour |
1/2 cup packed brown sugar |
1/2 cup quick-cooking or old-fashioned oats |
1/2 cup cold butter, cubed |
Directions:
1. In a large bowl, beat egg. Beat in the sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into pastry shell.
2. For topping, in a small bowl, combine the flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit.
3. Bake at 400° for 10 minutes. Reduce heat to 350° bake for 35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
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