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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