Strawberry-Rhubarb Crumb Pie

Makes one 9-inch pie

This recipe is basically the same as my grandmother's rhubarb pie except that she substituted strawberries for half of the rhubarb. My family always preferred a crumb topping, but it can be replaced with a full or lattice crust, or be omitted entirely.

Ingredients

• One 9-inch unbaked pie shell, store-bought or homemade (see the similar and related recipes)
• 2 cups of 1-inch thick rhubarb slices (about 3/4 pound)
• 2 cups strawberries, hulled, halved if very large
• 3/4 cup granulated sugar (see notes below)
• 4 tablespoons all-purpose flour
• 1/2 teaspoon fresh lemon juice
• 1/2 teaspoon salt

   Crumb Topping

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup butter, preferably unsalted, softened

Preheat oven to 425° F. Combine the rhubarb, strawberries, sugar, flour, lemon juice and salt. Turn into unbaked pie shell. Bake for 30 minutes.

Meanwhile, combine the crumb topping ingredients and mix with hands until large crumbs form. Drop evenly on top of the partially baked pie. Bake for about 15 minutes more or until crumbs are brown and pie is bubbly. Cool on rack before serving.

Notes: Rhubarb is tart. The strawberries provide sweetness but, depending on your taste, you might want to add up to 1/4-cup more sugar.

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