Ingredients
Pastry for single-crust pie (9 inches)3 cups chopped fresh or frozen rhubarb2 cups fresh raspberries3/4 cup sugar3 tablespoons all-purpose flour1 teaspoon vanilla extract1 egg, lightly beaten1/4 teaspoon ground nutmegTOPPING:1/3 cup all-purpose flour1/4 cup packed brown sugar3 tablespoons butter, melted
Preparation
Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the rhubarb, raspberries, sugar, flour, vanilla and egg. Pour into crust; sprinkle with nutmeg. In a small bowl, combine the topping ingredients; sprinkle over filling.
Bake at 350° for 35-40 minutes or until filling is set and crust is golden brown (if needed, cover edges loosely with foil during the last 10 minutes to prevent overbrowning). Cool on a wire rack.
