Strawberry-Rhubarb Pie

Provided by Woman's Day

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Prep: 25 mins
Cook:
Ready in: 1 hr., 30 mins

Serves:

Ingredients

1 refrigerated ready-to-use pie crust
Crumb Topping
1 cup flour
3/4 cup uncooked rolled oats
1/2 cup sugar
1/4 tsp ground cinnamon
1 stick (1/2 cup) butter, melted
1 cup sugar
1/4 cup cornstarch
2/3 cups 1/2-in. pieces fresh rhubarb or 1 bag (20 oz) frozen rhubarb, thawed, drained and patted dry
12 oz each) strawberries, halved
1 Tbsp grated orange peel

Cooking Instructions

Heat oven to 400°F. Fit pie crust into a 9-in. deep-dish pie plate; flute edges. Line a baking sheet with foil.

Topping: Mix first 4 ingredients in a medium bowl. Add butter; toss with a fork to form crumbs.

Mix sugar and cornstarch in a medium saucepan. Stir in rhubarb. Bring to a simmer over medium heat and, stirring often, cook 3 minutes or until juices have thickened. Add strawberries and orange peel; toss to coat. Pour into crust.

Gather crumbs, a handful at a time, and gently squeeze into a clump. Break in small pieces; sprinkle over pie. Place pie on lined sheet (to catch drips).

Bake 50 to 60 minutes until fruit bubbles around edges and Topping is golden (cover with foil if browning). Cool on a wire rack. Serve warm or at room temperature.

Planning Tip: Can be made 2 days ahead. Refrigerate covered. Bring to room temperature before serving.