Dear Martha,

I apologize for questioning your judgment about the icebox pie thing. Obviously you know something I was too foolish, too brazen perhaps to realize. Pie takes sacrifice. Whether that sacrifice is the $5 worth of gas it takes to drive out to The Bridge for the best Coconut Cream in the world (it really is, Martha) or a hot kitchen for the rest of the day, I'm willing. I'll face the challenge, I'll pay the dues, (I'll clean the oven) and I will enjoy pie. And I do, oh Martha, I really, really do love pie.

Strawberry - Rhubarb. Oh Martha, it was divine! And I say was, Martha, because this pie is history. Sorry you couldn't make it. I questioned my judgment about the strusel struesel crumb topping, but only until I took the first bite. Luscious.

Strawberry - Rhubarb Crumb Pie (not icebox, not low-cal)

Pastry for single crust pie

4 cups cleaned rhubarb, chopped coarse
2 cups cleaned strawberries, cut in half
1 cup flour
1 1/2 cups white sugar
cinnamon

1 cup brown sugar
1/2 cup flour
1/4 cup cold butter

Line a deep pie tin with pastry. DO NOT prick any holes. Toss fruit and sugar, then pour into waiting crust. There will be a lot of extra flour/sugar, pour that over top and shake the pan to help it settle. Sprinkle generously with cinnamon.

Mix the brown sugar and flour, cut in the butter until it's crumbly, then sprinkle over the pie, do not pat it flat.

Bake at 425º for about 35-40 minutes until the topping's brown, the crust is golden, and the filling is bubbling all over the bottom of the oven. If you were wise enough to shove a cookie sheet under there ahead of time, you get the first piece of pie for being so brilliant. If it comes to it, you also get the last piece.

Allow the pie to cool, then refrigerate a few hours to set up the filling. Goes great with some vanilla ice cream.