Buffalochef's Strawberry Rhubarb Crumble Pie

Preheat your oven to the high temperature of 425 degrees Fahrenheit (220 degrees Celsius). Begin by spreading out half of the pie crust pastry to form a circular shape with a diameter of 11 inches, and carefully place it into the 9-inch pie dish. Position the pie dish on a baking sheet lined with parchment paper.

Next, combine 1/2 cup of granulated sugar, 1/2 cup of all-purpose flour, and a pinch of ground cinnamon in a bowl. Utilize a pastry blender to break down the butter into small, crumbly pieces; set these topping ingredients aside.

In a separate bowl, mix together the strawberries, rhubarb, 1 3/4 cups of sugar, crystallized ginger, 1/4 cup of all-purpose flour, a pinch of ground nutmeg, and a small amount of ground cinnamon until the filling is well combined. Add in the eggs and stir until they are fully incorporated.

Roll out the remaining pastry dough into a circular shape with the same 11-inch diameter, and cut it into thin strips approximately 1/2 inch wide. Fill the pie crust with the strawberry-rhubarb mixture, and sprinkle the crumb topping evenly over the filling. Lightly moisten the edge of the filled pie crust with a small amount of water, and place two of the longest strips in a cross pattern at the center of the pie. Continue adding horizontal and vertical strips, weaving them together as you go. Press each strip down onto the pie crust edge to seal, and trim the remaining strips neatly. Use a fork dipped in flour to create a crimped edge around the pie crust.

Bake the pie in the preheated oven for 10 minutes, then reduce the heat to a moderate temperature of 350 degrees Fahrenheit (175 degrees Celsius) until the pie is bubbling, and the crust and crumb topping are lightly browned, approximately 45-50 minutes. Allow the pie to cool for at least one hour before serving.