Apple Rhubarb Crumb Pie

1 refrigerated pie pastry
filling:
5 cups thinly sliced peeled Fuji apples (about 5 medium)
2 cups sliced fresh or frozen rhubarb (1/2 inch thick), thawed
1/2 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
topping:
1/3 cup all-purpose flour
1/4 cup sugar
1/4 cup quick-cooking oats
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
2 tablespoons butter

Preheat oven to 375°.

Unroll pastry sheet into a 9-in. pie plate; flute edge.

Refrigerate while preparing filling and topping.
In a large bowl, combine apples and rhubarb. In a small bowl, mix sugar, flour and cinnamon; add to apple mixture and toss to coat. In a small bowl, mix the first five topping ingredients; cut in butter until crumbly.

Transfer filling to crust; sprinkle with topping.

Bake 50-60 minutes or until topping is lightly browned and filling is bubbly.

Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning.

Remove foil.

Cool on a wire rack

Number Of Servings: 8

Preparation Time: 50 minutes