Rhubarb-Strawberry Crumble Pie

1 prepared, 10-inch pie crust (unbaked)
4 cups rhubarb, washed, trimmed and cut into 1-inch lengths
2 cups fresh strawberries, rinsed, patted dry and hulled
1/2 cup turbinado sugar (see note)
1/2 cup honey
1 teaspoon pure vanilla extract
1/4 teaspoon salt
6 tablespoons all-purpose flour
Crumble Topping (recipe follows)

Place the prepared pie crust in freezer for about 30 minutes to firm up.

In a large bowl, gently combine the rhubarb and strawberries. Add the turbinado sugar, honey, vanilla and salt and toss lightly.

Sift the flour over top of fruit mixture, stir in to evenly coat fruit and set aside.

Prepare the Crumble Topping as directed below.

Position oven rack in lower third of oven. Preheat oven to 350 F. Remove pie crust from freezer.

Pour fruit mixture into crust and sprinkle fruit evenly with Crumble Topping. Place pie dish on a baking sheet lined with foil or parchment (for easier cleanup, because filling has a tendency to boil over) and bake for 1 hour and 10 minutes or until pie is bubbling and crust is golden-brown.

Makes 1 (10-inch) pie.

CRUMBLE TOPPING: In an electric mixer or food processor, combine 1 cup flour, 2/3 cup (packed) light-brown sugar and 1/2 cup quick-cooking oats. Add 1/2 cup (1 stick) unsalted butter that has been well-chilled and cut into 1/2-inch chunks; mix or pulse briefly until crumbs form.

NOTE: Turbinado sugar is a raw sugar that is light brown with larger crystals than granulated sugar. It can be found in baking sections of well-stocked supermarkets.

— Recipe from "American Grown," by Michelle Obama.


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