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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Rhubarb Sour Cream Crunch Pie Recipe

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This recipe for Rhubarb Sour Cream Crunch Pie is from Sharing Our Best 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 single pie crust
1 egg
1 c sour cream
1 c white sugar
3 tbsp corn starch
½ tsp cinnamon
½ tsp nutmeg
3 c rhubarb

Topping:
½ c rolled oats
½ c brown sugar
1/3 c flour
1/3 c butter
1 tsp orange and lemon rind
Directions:
Directions:
Filling:
Combine filling ingredients: egg, sour cream, sugar, corn starch, cinnamon, nutmeg, and rhubarb and mix well. Add to pie shell.

Topping:
Add topping to pie. Bake in a deep pie plate. (I often double the topping for better coverage). Bake at 400º F for 15 min. than 375º F for 40-50 minutes.

 

 

 

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