Strawberry Rhubarb Pie with Crumb Topping

Strawberry Rhubarb Pie with Crumb Topping

1 9-inch pie crust 

Filling:

1/2-3/4 lb rhubarb, sliced 1/2 inch thick

2-3 cups strawberries, halved or quartered depending on size

1/2-3/4 cup sucanat, or unrefined sugar (depending on the sweetness of your berries)

1 tablespoon lemon juice

dash of cinnamon

1 egg

2 tablespoons all purpose flour

1 tablespoon corn starch

1 teaspoon vanilla extract

Topping:

3/4 all purpose flour

1/2 cup packed brown sugar (or scant 1/2 cup sucanat + 1 tablespoon molasses)

1/2 cup rolled oats

1/2 cup cold butter

Combine the fruit with the sugar, lemon juice, and cinnamon. Let stand at room temperature and allow to macerate for about half an hour, or up to an hour. Meanwhile, mix the egg, flour, cornstarch, and vanilla, then add to the macerated fruit. Also, preheat the oven to 400 degrees.

Prepare the pie pan with the pie pastry, then add the filling.

Make the topping by combining the dry ingredients and then cutting in the butter. Top the filling with the topping (dyoh).

Bake for 10 minutes at 400, then lower to 350 and bake for another 35 minutes until golden brown and bubbling.

Somehow I don't have a photo of the finished product. It was a birthday gift that I rushed off to the recepients:)