Strawberry-Rhubarb Crumb Pie (Best of country Pies)

 

8 servings

• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1 egg
• 1 teaspoon vanilla extract
• 3 cups fresh rhubarb cut into ½-inch pieces
• 4 cups fresh strawberries, halved
• 1 unbaked pastry shell (9 inches)

Topping

• ¾ cup all-purpose flour
• ½ cup packed brown sugar
• ½ cup rolled oats
• ½ cup cold butter or margarine

1. In a mixing bowl, beat sugar, flour, egg and vanilla ; mix well.
2. Gently fold in rhubarb and strawberries ; pour into pie shell.
3. For topping, combine flour, brown sugar and oats in a small bowl ; cut in butter until crumbly and sprinkle over fruit.
4. Bake at 400F for 10 minutes ; reduce heat to 350F and bake 35 minutes longer or until crust is golden brown and filling bubbly.
5. Cool on a wire rack ; store in the refrigerator.

BON APPÉTIT