Strawberry/Rhubarb Crumb Pie

Ingredients

1 egg
1 cup sugar
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1/4 tsp cinnamon
1 teaspoon vanilla extract
3/4 pound fresh rhubarb, cut into 1/2 inch pieces
1 pint fresh strawberries, halved
1 (9 inch) unbaked pie shell
TOPPING:
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or rolled oats
1/2 cup cold butter


Directions

pre-bake crust for 5 minutes to avoid a soggy bottom.

In a large mixing bowl, beat egg. Add the sugar, flour, cornstarch, cinnamon and vanilla; mix well. Gently fold in rhubarb and strawberries. Pour into pastry shell.
For topping, combine flour, brown sugar and oats in a small bowl; cut in butter until crumbly. Sprinkle over fruit. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F bake for 35 minutes or until golden brown and bubbly. Cool on a wire rack.