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    Strawberry-rhubarb Streusel Pie

    Submitted by Sue Molyneux, of Coopersville, Mich

    Sue has created a pie reminiscent of a favorite dessert from a childhood café.


    Single ready-made pie crust (or make your own, as I do)


    • 2¾ cups fresh rhubarb (or frozen and thawed), cut into ½-inch pieces
    • 2 cups halved strawberries
    •  cup granulated sugar
    • 3 Tbsp. cornstarch

    Streusel Topping:

    • 1 cup all-purpose flour
    • ½ cup packed light brown sugar
    • ½ cup cold butter, cut up?


    Heat oven to 400 degrees. Toss together rhubarb, strawberries, sugar, and cornstarch. Spoon filling into the pie crust.

    Combine flour and brown sugar. Cut in butter until mixture is crumbly. Sprinkle streusel topping evenly over berry mixture. Bake for 50-55 minutes or until filling is bubbly and crust is medium-brown. I cover the edge of the crust with aluminum foil for 25 minutes and then remove the foil and bake an additional 25-30 minutes.

    Note from the Out Here kitchen: If your oven cooks hot, you may want to bake the filling in the pie crust for 25 minutes, then add the streusel topping and finish baking.

    Serves 6-8.