[CnD] Strawberry Rhubarb Crumb Pie

Marilyn Pennington m51pennington at gmail.com
Thu Dec 27 15:46:06 EST 2018


Strawberry Rhubarb Crumb Pie

Pastry for single-crust pie

1 egg

1 cup sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

3/4 pound fresh rhubarb, cut into 1/2 inch pieces (about 3 cups)

1 pint fresh strawberries, halved

Topping:

3/4 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup quick-cooking or rolled oats

Cold butter or margarine, sliced

Line a 9 inch pie plate with crust. Trim pastry to 1/2 inch beyond edge of
pie plate; flute edges, set aside. In a mixing bowl, beat egg. Add sugar, 2
tablespoons flour and vanilla; mix well. Gently fold in rhubarb and
strawberries. Pour into crust. For topping, combine 3/4 cup flour, brown
sugar and oats in a small bowl; cut in butter until crumbly. Sprinkle over
filling. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees;
bake for 35 minutes longer, or until crust is golden brown and filling is
bubbly. Cool on a wire rack for 2 hours; refrigerate until ready to serve.
Store leftovers in the refrigerator.

Makes 6 to 8 servings.  Mama's Corner.

 



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