Strawberry Rhubarb Pie is on of the great treats of summer. The sweet/tart flavor is amazing. When the strawberries get ripe, we head out to pick a pail or two, and then cut some rhubarb from our patch and begin to make pies. This pie is a bit different due to the crust which resembles a crisp and the use of an egg in the ingredients. It is as simple to make as other rhubarb strawberry pies and tastes just as good.
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
¾ lbs. fresh rhubarb cut into 1-inch pieces
1 pint strawberries
pastry for single crust pie
¾ cup all purpose flour
½ cup packed brown sugar
½ cup oat meal
½ cup cold butter
Line a 9-inch pie tin with crust. Trim and flute the edges. In a large mixing bowl beat egg, then add sugar, flour, and vanilla. Mix well. Fold in rhubarb and strawberries. Pour into crust.
Topping: combine flour, brown sugar, oats. Cut in butter until crumbly. Sprinkle over pie. Bake at 400° for 10 minutes. Reduce heat and bake for 35 minutes or until crust is golden brown and filling is bubbly. Cool on rack and store in refrigerator.