Strawberry Rhubarb Pie

 - Danish Recipe

Directions:

1. Mix all the ingredients for the pie crust thoroughly by hand and chill at least 30 min (ideally mixed the day before and set in the fridge). 
2. Preheat the oven to 375 *F (180 *C).
3. On a flour-dusted surface, roll the pie crust out so that it is a little bit larger than the pie pan. 
4. Put the pie crust in the pie form and cut the excess off so the crust is not hanging over the sides of the pan (this is important since this crust will burn due to the egg and sugar content in it). 
5. Set to the side. 
6. On medium low speed, mix the marzipan and the sugar well in a mixing bowl with a spatula.
7. Add the butter in a little bit at a time to prevent clumping.
8. Slowly add the egg and mix it together. 
9. Add the flour and mix well, but on slow speed. 
10. Pour the marzipan mixture into the pie form on top of the pie crust and spread it out evenly with the center of the filling slightly lower than the rest. 
11. Set to the side.
12. Put an even layer of strawberry slices, then rhubarb slices on top of the marzipan filling.
14. Combine all of the ingredients for the oat crumble in a bowl. 
15. Mix and knead all the ingredients together using your hands or a cake spatula attachment. 
16. In 1/4-1/2 inch (½-1 cm) clumps, spread the crumble out on top of the strawberry and rhubarb pieces. 
17. Bake the pie for about 40 minutes or until the top of the pie becomes lightly golden brown and you can place a toothpick or knife in the center of the marzipan mixture and it comes out clean.

Notes:
- This pie crust recipe is a Danish recipe, so it should not be like an American pie crust; it should resemble more of a sugar cookie dough.
- It is easiest to make all of the different mixtures to this pie the day before and just combine them all into the pie the next day...or make them all earlier in the day and combine it all later in the day. 
- The pie crust and the crumble are easiest to use if they sit in the fridge for at least 1 hour before you use them. 
- You can absolutely make a larger portion of pie crust, marzipan mixture, and crumble and make different flavored pies in the same way. My favorite alternative is to use fresh mixed berries as a filling in this pie. 
- The pie crust and marzipan mixture have a shelf life of up to 5 days in the fridge or 3 months in the freezer, when wrapped in plastic wrap. 
- The crumble has a shelf life of up to 2 weeks in the fridge or 6 months in the freezer, when covered in plastic wrap.