"The belly rules the mind."--Spanish Proverb

Sour Cream Prune or Rhubarb Pie Recipe

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This recipe for Sour Cream Prune or Rhubarb Pie, by , is from The Freeman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, August 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 # prunes or rhubarb
1 c boiling water
3/4 c sugar (1 c for rhubarb)
2 T cornstarch
2 eggs
1 c sour cream
2 T lemon juice (if prunes are used)
baked 8" pie shell

Directions:
Directions:
Cut prunes into small pieces using scissors. Put into top of double boiler with the boiling water and heat until prunes are softened (15 min). Mix sugar and cornstarch and add to prunes or rhubarb. Cook over boiling water 10 to 15 min. Stir frequently. Beat eggs. Add sour cream and beat just enough to blend well. Pour into prune mixture and cook 6 to 8 min longer stirring constantly. Remove from heat and stir in lemons. Pour into pie shell and cool before cutting.

 

 

 

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