Strawberry Rhubarb Pie With Buttercrunch Topping

• pastry for 9-inch deep dish pie crust
• 1 1/3 c. sugar
• 1/3 c. all-purpose flour
• 2 1/2 c. rhubarb, cut up (1/2-inch pieces)
• 2 1/2 c. sliced fresh strawberries
• 2 Tbsp. tapioca
• 1 c. all-purpose flour
• 1/2 c. firm butter or margarine
• 1/2 c. packed brown sugar

1. Heat oven to 425u0b0.
2. Prepare pastry.
3. Mix sugar, 1/3 cup flour and tapioca.
4. Mix strawberries and rhubarb together and add half of the mixture to the pastry lined pie plate.
5. Sprinkle with half the sugar, flour, tapioca mixture.
6. Repeat with remaining rhubarb and sugar mixture.
7. Cover with Buttercrunch Topping.
8. Flute edges. Cover with 2 to 3-inch strip of aluminum foil to prevent excessive browning.
9. Bake 50 minutes.
10. Best served with warm French vanilla ice cream.
11. Makes 6 servings.

pastry, sugar, allpurpose, rhubarb, fresh strawberries, tapioca, flour, butter, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=343419 (may not work)