Apple Rhubarb Crumb Pie

I had to know if there was a such thing, and it really exists and it's to-die-for delicious. Recipe courtesy of Taste of Home.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 1  pie pastry

• Filling

• 5  cups  thinly sliced and peeled fuji apples (about 5 medium)
• 2  cups  sliced rhubarb (fresh or frozen, thawed)
• 1⁄2 cup sugar
• 3  tablespoons all-purpose flour
• 1⁄2 teaspoon ground cinnamon

• Topping

• 1⁄3 cup all-purpose flour
• 1⁄4 cup sugar
• 1⁄4 cup quick-cooking oats
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon ground cinnamon
• 2  tablespoons butter

Directions

1. Preheat oven to 375. Unroll pastry sheet into a 9 inch pan and flute edge. Refrigerate while preparing filling and topping.
2. In a large bowl, combine apples and rhubarb.
3. In a small bowl, mix sugar, flour, and cinnamon. Add to apple mixture and toss to coat.
4. In a small bowl, mix the first five topping ingredients and cut in butter until crumbly.
5. Transfer filling to crust and sprinkle with topping.
6. Bake 50 to 60 minutes or until topping is lightly browned and filling is bubbly.
7. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.