Pie #49: House Specialty Pie (Strawberry Rhubarb Crunch Pie)

This week's pie was selected based on a suggestion by the other Marvin in my life.  Perry's dad (Marvin) thought that it was time to make some rhubarb crunch.  His description intrigued me, so after making 3 crusts, trying out 2 other sizes of Kathy-made crusts, taking a time-out to accompany Grandpa King to a graduation party, getting instruction from Marv and extra suggestions from Kathy, and begging a little bit of help from Perry...we had to wait for the pie to cool before we could eat it.  The pie was beautiful and smelled SO wonderful!  I'm not a terribly patient person, however I can't remember the last time I was in such a hurry to eat a pie!  It was definitely worth the wait; the combination of rhubarb and strawberry was delightful.  Sometimes the rhubarb flavor stuck out, other times it was the strawberry flavor.  The crunchy top was just plain perfect!



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Strawberry Rhubarb Crunch Pie
adapted from "Rhubarb Crunch", Marvin Leatherman, West Clinton Mennonite Cookbook


Ingredients:
1 pie crust
1/2 c. flour
3/8 c. oatmeal
1/2 c. brown sugar, firmly packed
1/4 c. butter
1/2 t. cinnamon
2 c. rhubarb, diced
2 c. strawberries, diced
1 c. sugar
2 T. cornstarch
1/2 - 3/4 c. water
1 tsp. vanilla

Pie Algorithm:
1. Mix flour, oatmeal, brown sugar, butter, and cinnamon until crumbly.  Set aside for later.

2. Mix rhubarb and berries, spoon into unbaked pie shell.

3. Combine sugar, cornstarch, water, and vanilla and cook until thick and clear.  Pour over fruit, and top with crumb mixture.  Bake at 350F for 1 hour.

Note: Marv is the only one that makes this dessert at the Leatherman's house.  He has taken it to "morning coffee" at the restaurant to share and received high marks for it.

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If interested in making Marv's actual recipe, double the crumb mixture as listed above.  Instead of using the pie crust, grease a 9-inch backing pan and then press the extra crumb mixture into the bottom of the pan.  The rest of the recipe follows as directed above.

Thanks to Perry for the pictures.