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Strawberry-Rhubarb Crumb Pie

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Pastry for single-crust pie

1 egg
1 c. sugar
2 TB. flour
1 tsp. vanilla
3/4 lb. fresh rhubarb (cut into 1/2-inch pieces- about 3 cups)
1 pint fresh strawberries, halved

Topping:
3/4 c. flour
1/2 c. packed brown sugar
1/2 c. rolled oats
1/2 c. cold butter

Line 9-inch pie plate with crust. Trim pastry to 1/2 inch beyond edge of pie plate; flue edges. Set aside. In a small bowl beat egg. Add sugar, flour and vanilla; mix well. Gently fold in rhubarb and strawberries. Pour into crust. For topping, combine flour, brown sugar and oats in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 400 degrees for 10 minutes. Reduce heat to 350 and bake 35 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack for 2 hours; refrigerate until ready to serve.

Tip:  I put a cookie sheet on the rack below the pie while it bakes to catch any drips. It keeps the oven from getting messy.

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