Strawberry Rhubarb Crumb Pie (Maine)

Everyone seems to have a rhubarb patch here in Maine. This pie won first prize at a church fair.

1 large egg
1 cup sugar
2 Tbsp. all-purpose flour, unbleached
1 tsp. pure vanilla extract
¾ lb rhubarb ribs, cut into ½" pieces, or sliced frozen rhubarb (about 3 cups)
1 pint fresh strawberries, halved
1 (9”) pastry shell, unbaked

Topping:
¾ cup all-purpose flour, unbleached
½ cup packed brown sugar
½ cup quick-cooking or old-fashioned oats
½ cup cold butter, cubed

Preheat oven to 400°F.

In a large bowl, beat egg. Beat in the sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust.

For topping, in a small bowl, combine the flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit.

Bake for 10 minutes. Reduce heat to 350°F; bake until crust is golden brown and filling is bubbly, about 35 minutes longer.

Cool on a wire rack.

Makes 8 servings.

Cook’s Notes: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.