Thursday, July 8, 2010

Strawberry Rhubarb Crumb Pie

I made this pie in the morning, before the house got too hot, and it taunted me all day from the cooling rack. I was saving it to serve as dessert, and it was worth the wait! This is delicious served warm with vanilla ice cream, or you could go totally crazy and serve it with strawberry rhubarb ice cream!

This comes together easily with a couple bowl and a whisk. Start by beating the egg, then add the sugar,


and vanilla and mix well. Fold in the rhubarb

(I used frozen so I drained it first) and then the strawberries.

Pour the filling into a prepared pie shell. (Homemade or the ultra-easy Pillsbury!)

(Please do not notice how pathetic my pie shell looks!)

For the topping, combine the brown sugar, cinnamon, oats and flour in a small bowl, and add the cold butter.

Cut in the butter with a pastry blender or your fingers (just like making fruit crisp!). Sprinkle the crumb topping over the pie filling.

Bake the pie at 400 for 10 minutes, then reduce the heat to 350 for an additional 35 minutes or until bubbly and golden brown.

Cool on a wire rack. Try to resist the temptation to eat it before you serve your family...

Find more great recipes at Friday Food, Food on Fridays and Foodie Friday.

Strawberry Rhubarb Crumb Pie

1 egg
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
3/4 pound fresh rhubarb (about 3 cups), diced (frozen is ok, just drain first)
1 pint fresh strawberries, quartered
1 9-inch unbaked pie shell

1/2 cup flour
1/3 cup brown sugar
1/3 cup oats
1/2 tsp. cinnamon
5 Tbsp. cold butter

In a large mixing bowl, beat egg with a whisk. Add sugar, flour and vanilla; mix well. Gently fold in rhubarb and strawberries. Pour into prepared pie shell.

For topping, combine flour, brown sugar, oats and cinnamon in a small bowl; cut in butter til crumbly. Sprinkle over pie filling.

Bake at 400 for 10 minutes. Reduce heat to 350 and bake an additional 35 minutes or until golden brown and bubbly. Cool on a wire rack. Serves 8.

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