Recipe: Strawberry Rhubarb Crumb Pie with Spiced Streusel Topping

STRAWBERRY RHUBARB CRUMB PIE
"Sweet strawberries combine with tart rhubarb in a pie with a crunchy crumb top."



2 cups fresh strawberries, sliced
2 cups fresh rhubarb, sliced 1/2-inch thick
1/2 cup white granulated sugar
3 tablespoons plus 1 cup all-purpose flour, divided use
1/2 teaspoon Durkee Pure Almond Extract
1 (9-inch) prepared pie crust, unbaked
1 cup brown sugar
1 cup all-purpose flour
1/2 teaspoon Durkee Ground Cinnamon
1/4 teaspoon Durkee Ground Nutmeg
6 tablespoons butter OR margarine
Whipped cream or ice cream (for serving, optional)

Preheat oven to 375 degrees F.

Gently combine strawberries, rhubarb, white sugar, 3 tablespoons flour, and almond extract. Spoon mixture into pie crust. Set aside.

Mix brown sugar, remaining 1 cup flour, cinnamon and nutmeg in medium bowl. Cut in butter until mixture resembles coarse meal. Sprinkle over fruit pie; pat down topping gently with hands.

Place pie on baking sheet; bake for 30 to 35 minutes. Cool.

Serve with whipped cream or ice cream, if desired. Store leftovers in refrigerator.

Makes 1 (9-inch) pie
Source: Durkee, ACH Food Companies, Inc.