Deep-Dish Rhubarb Pie with Crumb Topping
"A hearty, old-fashioned-style pie. Delicious with vanilla ice cream. A winner in the Bon Appétit Recipes Sweepstakes, a reader poll conducted in honor of our 50th anniversary...."
INGREDIENTS
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1 1/2 cups plus 1 tablespoon all purpose flour
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2 1/2 tablespoons sugar
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1/2 teaspoon (generous) cinnamon
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Pinch of salt
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7 1/2 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
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3 1/2 tablespoons solid vegetable shortening
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3/4 teaspoon vanilla extract
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2 tablespoons (about) ice water
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1 egg, beaten to blend (glaze)
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2 tablespoons rolled oats
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2/3 cup plus 2 tablespoons rolled oats
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1/2 cup all purpose flour
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1/2 cup firmly packed golden brown sugar
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1/4 teaspoon cinnamon
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6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
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3/4 pound rhubarb, sliced 1/2 inch thick on sharp diagonal (3 1/2 to 4 cups)
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2 1-pint baskets strawberries, hulled, halved
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1 cup sugar
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1/4 cup cornstarch
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1/2 teaspoon cinnamon
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1/8 teaspoon freshly grated nutmeg
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