Strawberry Rhubarb Pie
See my pie pastry recipe HERE
Servings 8
INGREDIENTS:
1 egg
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3/4 pound rhubarb rib, cut into 1/2-inch pieces or sliced frozen rhubarb (fresh is better to use)
1 pint fresh red ripe strawberries, halved (do not use frozen strawberries)
1 unbaked (9-inch) pie shell
TOPPING:
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 to 1 teaspoon ground cinnamon, optional
1/2 cup quick-cooking or old-fashioned oats
1/2 cup cold butter, cubed
INSTRUCTIONS:————————————
Preheat oven to 400 degrees F.
Set oven rack to lowest position.
Fit pastry into a 9-inch pie plate.
In a large bowl, beat egg; beat in the sugar, flour and vanilla until well blended.
Gently stir in rhubarb and strawberries.
Pour into pastry shell.
For topping; in a small bowl, combine the flour, brown sugar, cinnamon and oats; cut in butter until crumbly, then sprinkle evenly over fruit.
Place the pie plate onto a baking sheet to catch any spills.
Bake in preheat 400 degree F 10 minutes.
Reduce heat to 350 degrees F and continue baking for 35 minutes longer or until crust is golden brown and filling is bubbly.
Cool on a wire rack.
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