Rhubarb Crumble Pie

This easy, old fashioned family recipe goes back more than 5 generations - from Kate Kelly of Kanata, Ontario! Make your own pastry base or buy a ready made shell to save time. You can aso make this with a full pastry or lattice top. Try adding a tsp of orange zest to the filling - its delicious!

• Ready In: 1 hr
• Serves: 8

Ingredients

• TOPPING

• 3⁄4 cup all-purpose flour
• 1⁄3 cup  packed brown sugar
• 1⁄3 cup butter

• PIE

• 1 1⁄4 cups granulated sugar
• 3  tablespoons all-purpose flour
• 1  pinch salt
• 1  egg, lightly beaten
• 4  cups  chopped rhubarb
• 1 (9 inch)  unbaked pastry shells
• 2  tablespoons butter

Directions

1. Topping: Combine flour& sugar in a bowl; using a pastry blender or 2 knives, cut in butter until mixture is in fine crumbs.
2. Set aside.
3. PIE: Combine sugar, flour& salt in a bowl; whisk in egg until smooth.
4. Add rhubarb& toss to coat.
5. Scrape into pie shell& dot with butter.
6. Sprinkle topping evenly over filling.
7. Bake in the bottom third of a preheated 425F oven for 10 minutes.
8. Reduce heat to 350F& continue baking until topping is golden& filling is bubbly, about 40 minutes.
9. Remove from oven& cool on a rack.