Strawberry Rhubarb Pie with Crisp Topping (gluten free)

A crisp? A pie? A crispie? “The sun did not shine. It was too wet to play..” So begins the first line of The Cat in the Hat. And, as I lay in bed this morning listening to yet another round of thunder and pouring rain, I knew that no yard work would be accomplished today. The weeds and the grass would be left to grow another six inches while I daydreamed of strawberries and rhubarb, and remembered that it was my grandfather’s favorite pie. I’ve been working on a strawberry rhubarb crisp lately, but haven’t gotten it quite where I wanted it. So I lay there contemplating the possibility of a pie with a crisp topping. Sometimes apple pies have streusel topping, would it work for a strawberry-rhubarb pie? Why not?

If you’re baking a shell prior to filling it: Preheat the oven to 375. Take a second pie plate and grease the outside. Place the greased pie plate on top of the crust and cook for 20 minutes. This will keep the crust from collapsing. Remove from the oven and gently remove the greased pie plate. Your crust is now ready for filling. If you need to keep cooking the bottom of the crust, you may prick the bottom part of the crust with a fork, and return to the oven for another 5-10 minutes. Alternately, if you have pie crust balls, or marbles, you may use those in lieu of a second greased pie plate.

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