Apple Rhubarb Crumb Pie

• 1 refrigerated pie pastry
• 5 cups thinly sliced peeled Fuji apples (about 5 medium)
• 2 cups sliced fresh or frozen rhubarb (1/2 inch thick), thawed
• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/3 cup all-purpose flour
• 1/4 cup sugar
• 1/4 cup quick-cooking oats
• 1/8 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 2 tablespoons butter

1. Preheat oven to 375u0b0. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling and topping.
2. In a large bowl, combine apples and rhubarb. In a small bowl, mix sugar, flour and cinnamon; add to apple mixture and toss to coat. In a small bowl, mix the first five topping ingredients; cut in butter until crumbly. Transfer filling to crust; sprinkle with topping.
3. Bake 50-60 minutes or until topping is lightly browned and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

pastry, apples, rhubarb, sugar, allpurpose, ground cinnamon, flour, sugar, quickcooking oats, salt, ground cinnamon, butter

Taken from www.tasteofhome.com/recipes/apple-rhubarb-crumb-pie/ (may not work)