Strawberry Rhubarb Crumb Pie

“Absolutely delicious, and it’s so summery!” -April

Ingredients:

Filling:

• 1 egg
• 1 cup of sugar
• 2 tablespoons of all-purpose flour
• 1 teaspoon of vanilla extract
• 3 cups of freshly chopped rhubarb
• 1 pint of fresh strawberries cut in half
• 1 (9-inch) unbaked pie shell

Crumb topping:

• ¾ cup of all-purpose flour
• ½ cup of packed brown sugar
• ½ cup of quick or rolled oats
• ½ cup of butter

1. Preheat your oven to 400ºF.
2. In a mixing bowl, beat the egg. 
3. Beat in the sugar, flour, and vanilla; mix well.
4. Gently fold in the rhubarb and strawberries.
5. Pour the mixture into the 9 inch pastry-lined pie plate.
6. In a separate bowl, combine the flour, brown sugar and oats, cutting in the butter until crumbly.
7. Sprinkle this topping mixture over the fruit filled pie plate.
8. Bake at 400ºF  for 10 minutes, then reduce the oven heat to 350ºF and bake for another 35 minutes or until the top is golden brown and bubbly.