Humble Strawberry Rhubarb Crumble Pie - cooking recipe

Ingredients

PIE CRUST
1 (9 inch) unbaked pie crusts (homemade or store bought)
FILLING
4 cups rhubarb, sliced 1/4 inch thick
4 cups strawberries, each cut in half
1 tablespoon orange zest, grated
1 1/2 cups sugar
1/2 cup dry tapioca
TOPPING
1 cup all-purpose flour
1/2 cup light brown sugar, packed
1/8 teaspoon salt
8 tablespoons unsalted butter, softened (1 stick)
1/3 cup sliced almonds

Preparation

Preheat oven to 425F and place a rack in the lower third of the oven and line a baking sheet with foil.
Prepare pie crust and place in a 9-inch pie plate.
Prepare filling: Mix all fill ingredients in a large bowl and let rest for 15 minutes, stirring occasionally.
Prepare topping: Mix flour, sugar, and salt in a bowl. Using your fingers, rub in butter until mixture forms clumps. Stir in almonds.
Spoon filling into pie shell and sprinkle evenly with topping.
Place pie on lined baking sheet and bake 15 minutes.
Turn oven down to 350F and bake 1 hour longer, until fruit is bubbly and topping is brown and crisp.
Let cool on a wire rack for at least 20 minutes before serving.
Optional: you can top each slice with vanilla ice cream before serving.