I’m not the only one who was blown away by this pie – my husband and kids were just as crazy about it.

Of course this would taste even better if you could grab the rhubarb and strawberries from your backyard, but don’t worry! If you have a sudden craving for this in the middle of the winter, just buy some imported ones from the store. That’s exactly what I did, and it still turned out amazing!

Ingredients

Homemade pie pastry OR store-bought pastry for a single crust pie

3 cups strawberries, chopped

3 cups rhubarb, chopped

1/2 cup Domino white sugar

1/2 cup packed Domino brown sugar

3 Tbsp Argo cornstarch

Topping:

1/2 cup Gold Medal all-purpose flour

1/3 cup packed Domino brown sugar

1/4 cup Land O’ Lakes butter

Pinch of cinnamon

Instructions:

Preheat the oven to 400F.

Roll the pastry dough out on a lightly floured and sugared working surface, until it’s about 12” in diameter. Drape it over the rolling pin and transfer it to a pie plate.

Put the chopped rhubarb and strawberries in a large bowl. In a separate bowl, combine the sugars and cornstarch. Add to the fruit and toss gently to combine. Pour into the pie crust.

For the topping: Mix together the flour, brown sugar and butter in a small bowl. Use your fingers to mix until nice and crumbly. Sprinkle over the fruit. Trim the edge of the pastry, or just loosely fold it over the filling.

Bake in the preheated oven for 20 minutes, then reduce the oven temperature to 350 F and bake for another hour, until the pastry is golden and juices are bubbly. If the crust is browning too quickly, cover the pie loosely with foil.

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Quick tip: Try this with vanilla bean ice cream! It’s a perfect companion to this pie…