Strawberry Rhubarb Pie with Stonewall Kitchen Pie Crust & Oatmeal Crisp Topping


1 pkg Stonewall Pie Crust Mix prepared for 1 crust pie

1 pkg Stonewall Oatmeal Crisp Topping

3 cups cut up rhubarb

3 cups sliced strawberries

1 cup sugar

1/4 cup cornstarch

1 teaspoon lemon juice

Preheat oven to 425 degrees. Prepare pie crust and crumb topping per package directions and place in fridge. Gently mix remaining ingredients in large bowl. Pour into prepared crust and sprinkle topping on top of pie. Place in oven and bake 40-50 minutes until filling is bubbling. Cover edge of crust during last 15 minutes if over browning. Let cool before cutting. Pairs fabulously with vanilla ice cream.



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