Strawberry Rhubarb Pie
Image by: Jenni Hollingsworth

Ingredients:
For the Filling
1 9-inch deep-dish pie crust
1 pound rhubarb, chopped
1 pound whole strawberries, chopped
⅓ cup light brown sugar
⅓ cup white sugar
¼ cup cornstarch
1 tbls. orange juice
½ teaspoon vanilla

For the Crumb Topping
1¼ cups flour
½ cup light brown sugar
¼ tsp. nutmeg
¼ tsp. cinnamon
1 stick melted butter (salted)
½ tsp. lemon juice

Directions:
To Make the Crumb Topping:
In a medium bowl, combine the flour, brown sugar, nutmeg and cinnamon. Whisk together to get any lumps out.
Add the melted butter and lemon juice to the flour mixture.
It should resemble large crumbs once combined. Set it aside.

To Make the Filling:
Chop the rhubarb into half-inch pieces and place in a large bowl. Chop the strawberries into quarters. (The strawberries will cook down, so quarter the larger ones and halve the smaller ones.)
Stir in both sugars, cornstarch, vanilla and orange juice.
Set the filling aside and preheat your oven to 400 degrees.

To Bake Pie:
Once the oven is preheated, grab your frozen pie crust and scoop out the strawberry rhubarb filling. Leave as much excess liquid in the bowl as you can.
Top the filling with your crumb topping.
Pat it down gently.
Place on a foil-lined baking sheet.
Bake for 20 minutes at 400 degrees, then reduce the oven temp to 350 degrees and continue to bake the pie for another 25–30 minutes. (Oven temps and cook times vary. You want your filling to be slightly bubbly and thick.)
If your crumb topping starts to get too dark, lightly cover with tin foil.

To Serve:
Allow to cool on a wire rack for at least three hours before slicing.

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For local strawberries, rhubarb and an abundance of other fresh, locally grown fruits and vegetables, visit the Smyrna Depot Farmers Market every Saturday morning May 17 through Sept. 20 in downtown Smyrna, Tennessee.