STRAWBERRY-RHUBARB PIE

MAKES ONE 9-INCH PIE

This is the same as Mammy's Rhubarb Pie except strawberries are substituted for half of the rhubarb. Keep in mind that the crumb topping may also be replaced with a full or lattice crust.

INGREDIENTS

1 9-inch pie shell (see Favorite Pie Crust recipe.)

2 cups of 1-inch thick rhubarb slices

2 cups strawberries, halved if needed

1 cup sugar

4 tablespoons all purpose flour

1/2 teaspoon lemon

1 teaspoon salt

Crumb Topping (below)

Preheat oven to 425° F. Combine the rhubarb, strawberries, sugar, flour, lemon and salt. Turn into unbaked pie shell. Bake for 30 minutes. Sprinkle crumbs on top. Bake for 15 minutes more or until crumbs are brown and pie is bubbly. Cool on rack.

CRUMB TOPPING

1 cup all purpose flour

1/2 cup sugar

1/4 cup butter, softened

Combine ingredients; mix with hands until large crumbs form.

Note: Rhubarb is tart. Depending on your taste, you might want to add more sugar.

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