Ingredients: |
Ingredients: Streusel Topping:
1/2 c sugar
1/2 c light brown sugar, lightly packed
5 Tbsp flour
1/4 tsp salt
1 tsp cinnamon
5 Tbsp butter, softened
1 tsp vanilla
Strawberry Rhubarb Pie:
1 1/2 c sliced frozen rhubarb
favorite 2 crust pie crust
1 egg
1 Tbsp water
2 c fresh sliced strawberries
1/2 c light brown, lightly packed
1/2 c sugar zest of 1 orange
2 Tbsp fresh orange juice
2 Tbsp flour
1 Tbsp cinnamon
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Directions: |
Directions:For streusel: Combine sugar, brown sugar, flour, salt, and cinnamon in a medium bowl. Mix softened butter with a fork or fingers until mixture resembles coarse crumbs. Stir in vanilla. Set aside.
For pie: Place rhubarb on layers of paper towels to thaw and drain, removing as much liquid as possible. Preheat oven to 425 degrees. Lay out 1 pie crust in the bottom of a 9 inch pie pan, chill for 30 minutes. Meanwhile, whisk together egg and water in a small bowl to make egg wash. Set aside. Mix rhubarb, strawberries, brown sugar, sugar, orange zest, and orange juice in a large mixing bowl; set aside for 10 minutes. Stir flour and cinnamon into rhubarb mixture. Pour filling into pie shell and brush edges with egg wash. Add top crust and seal edges with fork tines. Using a sharp knife to slice a cross in the center of the pie crust and almost touch the edge of pie. Using fingers pull back all four points of the cross until the dough can be pressed into the edges of pie crust. Egg wash the top of pie and sprinkle streudel filling onto the exposed pie filling. Collar pie with foil and bake for 10 minutes. Decrease temperature to 375 degrees and bake an additional 30 to 40 minutes or until pie is golden brown, removing foil the last 15 minutes. Cool before serving. |
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