Peachy Rhubarb Pie with Oat Crumble
crust and filling:
Preheat the oven to 375. Line a baking sheet with foil.
Prepare the pie crust and place in a deep-dish pie pan. Sprinkle the bottom of the crust with the tablespoon of flour to prevent it from becoming soggy. Place in the freezer while you prepare everything else.
In a large bowl, combine the rhubarb, peaches, sugar, tapioca, lemon juice and zest. Let stand for 15 minutes. Depending on how juicy your fruit is, you may need more or less tapioca - I used the full 1/2 cup, though, since the peaches created a lot of juice.
Pour fruit mixture into a saucepan; stirring occasionally, bring to a boil over medium heat. Once it boils, stir constantly until the juices thicken, about 4-5 minutes. Set aside.
In a separate bowl, combine the topping ingredients, using a pastry cutter or fork to mash the butter in until coarse and crumbly. Place topping in the freezer.
Pour the filling into the prepared crust; set pie on the baking sheet. Bake for 15 minutes. Sprinkle chilled topping over the filling and bake for an additional 25-30 minutes, until topping is browned and filling is bubbling.
Place pie on a wire rack to cool completely before cutting.
Yields 8-10 servings.
Recipe from Curly Girl Kitchen