Taste of Home
Strawberry/Rhubarb Crumb Pie
TOTAL TIME: Prep: 15 min. Bake: 45 min.
YIELD: 8 servings.
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! —Paula Phillips, East Winthrop, Maine
Ingredients
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Dough for single-crust pie
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1 large egg
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1 cup sugar
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2 tablespoons all-purpose flour
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1 teaspoon vanilla extract
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3/4 pound rhubarb ribs, cut into 1/2-inch pieces, or sliced frozen rhubarb (about 3 cups)
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1 pint fresh strawberries, halved
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TOPPING:
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3/4 cup all-purpose flour
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1/2 cup packed brown sugar
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1/2 cup quick-cooking or old-fashioned oats
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1/2 cup cold butter, cubed
Directions
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1.
Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
In a large bowl, beat egg. Beat in sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust. For topping, in a small bowl, combine flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit.
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2.
Bake 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, about 35 minutes longer. Cool on a wire rack.
Nutrition Facts
1 piece: 468 calories, 20g fat (10g saturated fat), 62mg cholesterol, 232mg sodium, 70g carbohydrate (42g sugars, 2g fiber), 5g protein.
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