Thursday, Sep 20, 2018
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Strawberry Rhubarb Crisp Pie

Sweet, tart pie gets its day


Strawberry rhubarb pie is nicely tart.

The Blade/Dave Zapotosky
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Sweet, tart, spicy, crumbly, flaky, juicy ... this pie offers lots of flavors and textures.

So be sure to celebrate today’s special occasion with a nice piece of strawberry-rhubarb pie.

Though, doesn’t a slice of homemade pie make any day special?

Strawberry Rhubarb Crisp Pie

This pie is nicely tart. If you want it to be a bit sweeter, increase the sugar to 1/​2 cup.

1 crust for a 9-inch pie

4 cups chopped rhubarb (1-inch pieces)

1 pound strawberries, hulled, chopped into 1-inch pieces

1/​4 cup sugar

2 tablespoons cornstarch

2/​3 cup flour

1/​3 cup brown sugar

1/​3 cup quick-cook oats

1/​2 teaspoon cinnamon

1/​3 cup butter, melted

Preheat oven to 425F. Place crust into a 9-inch pie pan, crimp the edges, and place the pie pan onto a baking sheet.

Combine the rhubarb, strawberries, sugar, and cornstarch; place into the pie crust. 

Combine the flour, brown sugar, oats, and cinnamon; pour the butter over the mixture and combine well with a fork. With your fingers, crumble the oat mixture over the fruit.

Bake for 45 to 50 minutes, until the topping is golden, the fruit is tender when pierced with the point of a knife, and the filling is bubbling. Let cool.

Yield: 12 servings.

Source: Mary Bilyeu.

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