Apple Rhubarb Crumb Pie

Name: Apple Rhubarb Crumb Pie
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8 servings.
Ingredients: 1 refrigerated pie pastry; FILLING:; 5 cups thinly sliced peeled Fuji apples (about 5 medium); 2 cups sliced fresh or frozen rhubarb (1/2 inch thick), thawed; 1/2 cup sugar; 3 tablespoons all-purpose flour; 1/2 teaspoon ground cinnamon; TOPPING:; 1/3 cup all-purpose flour; 1/4 cup sugar; 1/4 cup quick-cooking oats; 1/8 teaspoon salt; 1/8 teaspoon ground cinnamon; 2 tablespoons butter

My family and friends always ask for my apple rhubarb pie for birthdays and get-togethers. Everyone loves the unique flavor that the rhubarb adds to this pie. —Sherri Moon, Decatur, Indiana.

Ingredients

1 refrigerated pie pastry
FILLING:
5 cups thinly sliced peeled Fuji apples (about 5 medium)
2 cups sliced fresh or frozen rhubarb (1/2 inch thick), thawed
1/2 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
TOPPING:
1/3 cup all-purpose flour
1/4 cup sugar
1/4 cup quick-cooking oats
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
2 tablespoons butter

Directions

Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling and topping.
In a large bowl, combine apples and rhubarb. In a small bowl, mix sugar, flour and cinnamon; add to apple mixture and toss to coat. In a small bowl, mix the first five topping ingredients; cut in butter until crumbly. Transfer filling to crust; sprinkle with topping.
Bake 50-60 minutes or until topping is lightly browned and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.