by Millie Bentley
Greetings! How does strawberry-rhubarb pie sound? It sounds great right about now. My sister-in-law Conni Bentley is a terrific baker and maker of desserts extraordinaire. Here is her recipe for Strawberry-Rhubarb Streusel Pie. If you don’t have fresh rhubarb you can use frozen. This is a five yum pie … yum, yum, yum, yum, yum, so don’t let this one slip by!
Conni’s Strawberry Rhubarb Streusel Pie
2 cups (about 12 ounces) fresh strawberries, rinsed, hulled and halved, or frozen, unsweetened whole berries, partially thawed
2 cups (about 12 ounces) fresh rhubarb stalks, cut into 1 inch pieces, or frozen, and partially thawed
1-1/4 cups granulated sugar or light brown sugar, packed
¼ cup flour, plus 1 tablespoon additional flour if using frozen fruit
½ teaspoon nutmeg
Pinch of salt
3 tablespoons flour
3 tablespoons old fashioned oats
1-1/2 tablespoon brown sugar
1 tablespoon butter
1 tablespoon canola oil
1 unbaked 9-inch pie crust
Preheat oven to 425 degrees. In a medium bowl, combine the filling ingredients. Toss well to coat the fruit. Then spread the filling in the shell.
To prepare the crumb topping, in a small bowl, toss together the dry ingredients. Work in the butter. Add the oil and toss with a fork until crumbs form – add a few drops of water if needed. Spread the crumbs evenly over the pie. (I basically double the topping, ‘cause I really like it).
Bake for 15 minutes at 425 degrees, then lower the temperature to 350˚F and bake 40-50 minutes longer. Cool a bit and enjoy!
Thanks Conni! Until next week, dear reader, vaya con Dios!
Correction: In last week’s Blueberry Cake recipe, we mistakenly wrote “baking soda” in the instructions. It should have said “baking powder” as specified in the ingredients list. We apologize for the mistake and hope that your cake still turned out delicious!