Rhubarb Sour Cream Pie
Rhubarb sour cream pie features tart rhubarb, a sweet sour cream filling and a buttery crumb topping. Enjoy this pie at room temperature or chilled.
Equipment
- 9-inch pie pan
- Rolling Pin
- pie shield or foil
- mixing bowls of various sizes
Ingredients
- 1 9-inch prepared pie crust
- 1 cup granulated sugar
- 2 Tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 8 oz. full fat sour cream
- 1 large egg
- 3 cups fresh or frozen rhubarb if using frozen, thaw completely and drain first
Crumb topping
- 1/2 cup light brown sugar packed
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup unsalted butter cold
Instructions
- Roll out 1 -9" pie crust and press into 9” pie pan. Prick gently all over with fork.
- In a large mixing bowl, whisk together the 1 cup granulated sugar, 2 Tablespoons cornstarch, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.
- Stir in the 8 oz. sour cream and 1 large egg. Gently fold in the 3 cups fresh or frozen rhubarb* (frozen rhubarb should be thawed and drained first).
- Pour mixture into prepared pie pan. Cover edges of pie with pie shield or foil and bake pie at 400℉ for 15 minutes. Reduce heat and bake an additional 15 minutes at 350℉, then remove from oven.
- In a mixing bowl, combine the 1/2 cup light brown sugar, 3/4 cup all-purpose flour, 1/2 teaspoon salt and cut in 1/3 cup unsalted butter with a fork until crumbly. Sprinkle over the pie, remove pie shield or foil and return pie to oven and bake an additional 20 minutes or until the topping is golden brown.
- Cool pie on a wire rack; serve room temperature or cold. Refrigerate any leftovers.