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Strawberry/Rhubarb Crumb Pie
May 26, 2007

I used both frozen rhubarb and strawberries; I thawed them before mixing them into everything else (it only took about 20 minutes to thaw). It came out tasting excellent, but I somehow got too much filling in the crust so it bubbled over. It would have been the perfect amount in a deep-dish pie crust. The mess was worth it! This was my first attempt at making a pie from scratch and I loved it...thanks.

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