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Strawberry Rhubarb Pie with Crumb Topping Recipe

   
 

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     Strawberry Rhubarb Pie with Crumb Topping

Category   Desserts - Breads
Sub Category   None

Ingredients
1 ready to use pie crust
1 c flour
3/4 c uncooked rolled oats
1/2 c sugar
1/4 tsp ground cinnamon
1 stick (1/2 c) butter, melted
1 c sugar
1/4 c cornstarch
4 2/3 c 1/2 inch pieces fresh rhubarb,(or frozen, thawed,drained and patted dry)
 
2 pt strawberries, halved
1 tbl grated orange peel

Instructions
Heat oven to 400 degrees. Fit pie crust in a 9 inch deep dish pie plate, flute edges. Line a baking sheet with foil. Topping- mix first four ingredients in a bowl. Add butter and toss with a fork to form crumbs. Mix sugar and cornstarch in a medium saucepan. Stir in rhubarb. Bring to a simmer over medium heat. Stir often cooking 3 minutes or until juices have thickened. Add strawberries and orange peel. Toss to coat. Pour into crust. Gather crumbs, a handful at a time, and gently squeeze into a clump. Break into small pieces, sprinkle over pie. Place pie on lined cookie sheet (to catch drips) Bake 50-60 minutes or until fruit bubbles and topping is golden. (cover with foil if browning) Cool on a wire rack. Serve warm or at room temp.


Originally Submitted
11/3/2014





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