Strawberry Rhubarb Pie with Crumb Topping

The first harvest of the garden - strawberries and rhubarb! And how lucky that they both go so well together in many sweet creations. My personal favorite is this pie... 

Instead of double crust, it asks for crumb topping, which allows the flavor of the fruits, that compliment each other, push through. This is very easy recipe that will have you come back over and over...

You will need:

Pie Crust (store bought or homemade recipe)

Filling:

2 cups of rhubarb

2 cups of strawberries

1/3 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup granulated sugar

Topping:

1 cup of flour

2/3 cups sugar

1/3 cup butter chilled

Preheat oven to 400 degrees and cut your fruit.

First, line the pie dish with the crust dough. Next, mix the dry ingredients for filling.

Add the strawberries and rhubarb and mix them...

Place the mixture into the prepared pie crust...

... and now make the topping. Combine sugar and flour in a bowl and cut in the butter, using two butter knives, until it breaks down into clumps.

I like covering the edge of the pie with aluminum foil to prevent burn during the long bake.

Place the pie into the oven for 45 minutes and then remove the foil and place it back in for 5-10 minutes - depends on your oven so watch it carefully. When your pie bubbles and the edge is golden brown, take the pie out. 

And now just enjoy it!