Strawberry Rhubarb Pie With Streusel Topping
- FOR THE FILLING:
- 2-3/4 cups Sliced Fresh Rhubarb, About 5-6 Medium Stalks
- 2 cups Sliced Strawberries
- 2/3 cups Sugar
- 3 Tablespoons Cornstarch
- _____
- FOR THE STREUSEL TOPPING:
- 1 cup Flour
- 1/2 cups Brown Sugar
- 1/2 cups Butter (1 Stick), Cold And Cut Into Small Pieces
- 1 Unbaked Single Pie Crust (store Bought Or Your Favorite Recipe)
- In a medium-large bowl, combine the rhubarb, strawberries, sugar and cornstarch. Mix well. The mixture should be thick and syrupy after being stirred well.
- Roll out pie crust according to recipe or package instructions and place in a 9- or 9.5-inch pie plate. Pour the strawberry/rhubarb mixture into the crust, using a large spoon to fill evenly.
- For the topping: In a small bowl, combine the flour and brown sugar. Cut the butter into pieces and using a pastry cutter or two knives, cut the butter into the flour/sugar mixture until it has the consistency of coarse crumbs. Sprinkle the streusel topping evenly over the top of the pie.
- Place the pie on a rimmed baking sheet and bake at 400 degrees for 50-55 minutes, covering the pie crust edges with foil halfway through in order to prevent over-browning.
- Let the pie cool completely before cutting into pieces. Serve with a dollop of freshly whipped cream, if desired.
filling, fresh rhubarb, strawberries, sugar, cornstarch, streusel, flour, brown sugar, butter, pie crust
Taken from tastykitchen.com/recipes/desserts/strawberry-rhubarb-pie-with-streusel-topping/ (may not work)