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Sour Cream Rhubarb Pie Recipe

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This recipe for Sour Cream Rhubarb Pie is from Fifty Years in the Kitchen by Marj Moritz, 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:  
Topping:
Pastry for single-pie crust pie (9 inch):
½ C. quick-cooking oats
⅓ C. all-purpose flour
⅓ C. packed brown sugar
½ tsp. grated orange or lemon peel
⅓ C. cold butter, cubed

Filling:
1 C. sugar
3 T. cornstarch
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
pinch of ground clove
1 C. (8 oz.) sour cream
1 large egg, lightly beaten
3 C. chopped fresh or frozen rhubarb
Directions:
Directions:
1. Preheat oven to 400º F. On a lightly floured surface, roll pastry dough to a ⅛ inch thick circle and transfer to a 9-in. pie plate. Trim the pastry to ½ inch beyond the rim of the plate; flute edge. Refrigerate while preparing topping and filling.
2. Mix oats, flour, brown sugar and orange peel; cut in butter. In a large bowl, mix sugar, cornstarch and spices; stir in sour cream and egg. Fold in rhubarb; pour into crust. Sprinkle with oat mixture.
3. Bake 15 minutes. Reduce oven setting to 350º; bake until topping is golden, 35-40 minutes. Cool on wire rack. Refrigerate leftovers.

NOTE: If using frozen rhubarb, measure while frozen, then thaw completely. Drain in a colander.

Pastry for single-crust (9-inch):
1. Combine 1¼ C. all-purpose flour and ¼ tsp. salt; cut in ½ C. cold butter. Add 3-5 T. ice water tossing with a fork until dough holds together when pressed. Wrap in plastic and refrigerate 1 hour.
Personal Notes:
Personal Notes:
I love good rhubarb pie and this one is one of the best. A hint of orange and a nice blend of spices complement the tangy rhubarb. This is best served while it is still warm!

 

 

 

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