Strawberry-Rhubarb Pie with Oat Crumble Topping

After making these rhubarb cookies a month ago, I still had the hankering to make a full-blown strawberry rhubarb pie. The only problem was, I didn't have any more rhubarb. Then luck would have it, I ran into the source of my first rhubarb stash and he brought me even more. And that's how this pie was born.
This pie is honestly so simple to make and strawberry and rhubarb are made for each other! They balance each other out perfectly and the pie filling is sweet, but also tangy, too. The oat crumble on top really made it shine. I am in love with this pie!
And don't forget to add a scoop of vanilla ice cream on top for good measure. It makes all the difference!

Strawberry-Rhubarb Pie with Oat Crumble Topping
Makes 1 (9-inch) pie
1 (9-inch) deep dish pie crust, fresh or frozen 
3 cups sliced rhubarb about 1/4-inch thick (about 6 medium stalks)
2 cups sliced strawberries 
2/3 cup granulated sugar
3 Tbsp. cornstarch

Oat Crumble
1/4 cup + 2 Tbsp. all-purpose flour
1/4 tsp. ground cinnamon
1/4 cup packed brown sugar
1/4 cup + 2 Tbsp. rolled oats
1/2 tsp. lemon zest, optional
1/4 cup butter, chilled

1. Preheat oven to 375 degrees F.
2. In a large bowl, combine the rhubarb, strawberries, sugar and cornstarch. Stir until the mixture becomes thick and syrupy.
3. Pour the strawberry/rhubarb mixture evenly into the prepared pie crust.
4. For the oat crumble, in a medium bowl, combine flour, cinnamon, brown sugar, oats, and lemon zest. Mix thoroughly, then cut in chilled butter with clean hands until mixture is crumbly. Sprinkle streusel evenly on top of the filling.
5. Place the pie on a rimmed baking sheet (some of the filling will bubble over) for 50-55 minutes, until the streusel is golden and the filling is bubbling and hot. Cover the pie halfway with foil or a pie crust shield to prevent over-browning.
6. Let the pie cool completely before cutting. Warm each slice and serve with a scoop of vanilla ice cream, if desired.


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