Strawberry Rhubarb Pie With Crumb Topping

• FOR THE PIE:
• 1 whole 9" Uncooked Pie Shell In The Pie Plate And Crimped Around Edge, Cold
• 3 cups Rhubarb, Diced (for 3 Cups You'll Need About 4 Thin Stalks)
• 2 cups Strawberries, Sliced
• 1/2 cups Granulated Sugar
• 1/4 cups All-purpose Flour
• 1/4 teaspoons Cinnamon
• 1/2 teaspoons Vanilla
• FOR THE CRUMB TOPPING:
• 3/4 cups Brown Sugar
• 3/4 cups All-purpose Flour
• 1/4 teaspoons Sea Salt
• 1/3 cups Cold Butter, Cut Into Cubes
• 1/2 teaspoons Vanilla

1. For the pie:
2. Preheat oven to 375 F.
3. In a large bowl combine rhubarb, strawberries, granulated sugar, flour, cinnamon and vanilla. Stir until well incorporated.
4. Pour rhubarb /strawberry mixture into the cold uncooked pie shell.
5. For the crumb topping:
6. In the bowl of a stand mixer fitted with a paddle attachment or in another large bowl, combine brown sugar, flour and sea salt. Then add the butter and vanilla.
7. Using a mixer mix on medium low speed or with your fingers mix until the mixture resembles coarse crumbs. Top pie evenly with crumb mixture.
8. Place an old cookie sheet lined with parchment paper on the lower rack in the oven (to catch drips). Place pie on the center rack in the oven and bake for 55 minutes to 1 hour 10 minutes. Pie is done when juices are bubbly and pie is light brown. If crust starts to over brown cover edges with foil.
9. Remove pie from the oven and set it on a rack. Allow pie to cool until warm.
10. Enjoy plain or with ice cream.

pie shell, rhubarb, strawberries, sugar, ubc, ubc, vanilla, crumb topping, brown sugar, allpurpose, ubc, butter, vanilla

Taken from tastykitchen.com/recipes/desserts/strawberry-rhubarb-pie-with-crumb-topping/ (may not work)