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. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
