Crumb Top Strawberry Rhubarb Pie by Bures Berry Patch

Filling:

1 ¼ cup sugar

4 tbsp. cornstarch

½ tsp. Cinnamon

¼ tsp. Nutmeg

2 cups sliced rhubarb

2 cups sliced strawberries

½ tsp. Almond extract

Topping:

1 cup flour

2/3 cup sugar

1/2 cup softened butter

¼ tsp. Almond extract

Pie is to be made in a deep crust.

In large bowl stir together all filling ingredients except rhubarb and strawberries. Stir in rhubarb and strawberries until well coated with sugar mixture. Spoon into pie shell. Set aside. In medium bowl stir together flour and sugar to make topping. Cut in butter until crumbly. Sprinkle over pie filling. Cover edge of crust with aluminum foil. Bake at 400° for 50-60 min. or until topping is golden brown and filling bubbles around the edges. If desired, remove aluminum foil during last 10 minutes.