Rhubarb Sour Cream Pie Ingredients
1 (9") unbaked pie crust 4 cups chopped fresh rhubarb 1 egg 1-1/2 cups white sugar 1 cup sour cream 1/3 cup all-purpose flour 1/2 cup each all-purpose flour, brown sugar 1/4 cup butter or margarine, melted Directions Heat oven to 450º F (220º C) Press pie crust into a 9" pie pan. Spread rhubarb in an even layer in bottom of crust. In a medium bowl, whisk egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over rhubarb. In a small bowl, mix 1/2 cup of flour and brown sugar. Stir in melted butter until mixture is crumbly. Sprinkle over top of pie. Bake for 15 minutes, then reduce the heat to 350º F (175º C). Continue to bake 40 minutes, or until edges have puffed, and topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving. Makes 6-8 servings. __._,_.___ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
