Strawberry Rhubarb Sour Cream Pie With Crumb Topping |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A great summertime pie to make when fruit is in season - use only fresh fruit frozen will cause the filling to become watery Ingredients:
1 (10 inch) pie crusts, unbaked (my butter pie crust kittencal's no-fail buttery flaky pie pastry/crust works well for this) |
1 1/3 cups sugar |
1/4 cup all-purpose flour |
1 cup sour cream or 1 cup plain yogurt |
3 3/4 cups fresh rhubarb, diced |
1 3/4 cups fresh strawberries, sliced |
1/2 cup brown sugar, packed |
1/2 cup flour |
1/4 cup cold butter (no subs please!) |
Directions:
1. Set oven to 425 degrees F (will reduce heat later).
2. Make certain that oven rack is set to lowest position.
3. In a large bowl combine sugar, flour, sour cream (or yogurt if using) rhubarb and sliced strawberries; mix/toss to combine well.
4. Spoon into prepared pie shell.
5. In a small bowl mix together the flour and brown sugar.
6. Cut in the cold butter until crumbly.
7. Sprinkle on top of the fruit mixture in the pie shell.
8. Place the pie plate onto a baking sheet to catch spills.
9. Bake for 15 minutes.
10. Reduce oven heat to 350 degrees F and continue baking for another 30 minutes.
11. Best served warm with ice cream.
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