Today's recipe uses a pre-made deep dish pie shell to make a strawberry rhubarb pie with a simple streusel topping.
2 cups cut rhubarb
4 cups sliced strawberries
1 3/4 cup light brown sugar
1/3 cup all-purpose flour
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1 stick unsalted butter
Pre-made deep dish pie shell
Rhubarb leaves are poisonous, so be sure to discard any leaves before thinly slicing the rhubarb crosswise. There will be 2 cups total. Then, trim and slice 4 cups of strawberries.
Add both of those to a large mixing bowl with 3/4 cup light brown sugar, 1/3 cup all-purpose flour, 1/4 tsp ground cinnamon and 1/4 tsp ground ginger and toss to combine.
At this point, preheat the oven to 350 degrees and use another mixing bowl to combine 1 cup all-purpose flour with 1 cup light brown sugar and a cubed stick of unsalted butter. Use your fingers to completely incorporate the butter.
Once the oven is hot, take the pie shell out of the refrigerator, place it on a baking tray and add the strawberry and rhubarb mixture, piling it up into a big mound. Then carefully add the streusel topping, gently packing that on as you go.
Make sure to clean any streusel off of the baking tray before placing the tray onto the center rack of the preheated oven. It will need to bake for 60 to 65 minutes and chances are it will overflow onto the baking tray a bit.
Let it cool down to room temperature and serve it up with a scoop of vanilla ice cream if you like.