Strawberry Rhubarb Streusel Pie

Shar-on's Note:

This great pie recipe comes from the Company's Coming - Gifts from the Kitchen. I find a large pie is sometimes too much for me, so I have made 6 or 7 small 5" pies using this recipe. I bake them in the meat pie pans and then freeze them. That way I can take out one pie and enjoy it without having the rest of the pie to temp me. I also freeze my rhubarb and strawberries in these required measures and keep them in a separate container in the freezer, knowing then these are the right measurements for this favourite pie recipe.

• Total Time: 1 hrs 20 mins
• Prep Time: 30 mins
• Cook Time: 50 mins

Ingredients:

Yield: 1 9inch pie

• 3 cups chopped fresh rhubarb (or frozen, thawed)
• 1 cup sliced fresh strawberries (or frozen,thawed)
• 1 cup sugar
• 3 tablespoons flour
• 1/2 teaspoon lemon juice
• 1 9" unbaked pie shell

Topping

• 2/3 cup flour
• 1/2 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/3 cup hard margarine or 1/3 cup butter

Directions:

1. Combine fruit, sugar, flour and lemon juice and stir well.
2. Turn into pie shell.
3. To make topping; combine dry ingredients and cut in margarine until crumbly.
4. Sprinkle over rhubarb mixture.
5. Bake at 375 degF for about 50 minutes.
6. Cut into 8 wedges.

Reviews

[jackieblue]

Used half the sugar and twice the strawberries. Followed previous reviewer's suggestion about letting fruit/flour/sugar mixture sit for 10 minutes and then adding an additional 2T flour before pouring into crust. Fabulous!

[Becky in Junction City, OR]

Made this pie for my Dad for Father's Day. A huge hit.
Only thing I did different was substitute 1/2 cup tapioca for 3T. flour in the fruit.

[LoveMyVeggies]

I loved this pie -- easy to make and delicious. Next time, however, I might use a bit less sugar so that the taste of the fruit is a bit more pronounced. So good!