Strawberry Rhubarb Sour Cream Pie With Crumb Topping

"A great summertime pie to make when fruit is in season --- use only fresh fruit frozen will cause the filling to become watery"
 
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Ready In:
1hr 5mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • Set oven to 425 degrees F (will reduce heat later).
  • Make certain that oven rack is set to lowest position.
  • In a large bowl combine sugar, flour, sour cream (or yogurt if using) rhubarb and sliced strawberries; mix/toss to combine well.
  • Spoon into prepared pie shell.
  • In a small bowl mix together the flour and brown sugar.
  • Cut in the cold butter until crumbly.
  • Sprinkle on top of the fruit mixture in the pie shell.
  • Place the pie plate onto a baking sheet to catch spills.
  • Bake for 15 minutes.
  • Reduce oven heat to 350 degrees F and continue baking for another 30 minutes.
  • Best served warm with ice cream.

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Reviews

  1. The flavor and combination of the topping was awesome!! I actually sought out a strawberry rhubarb pie by Kittencal. The only thing I didn't care for, but it had no effect on flavor, was I like my pie thicker and not quite as runny. However, that is very difficult with strawberries. I would definately make this again. I also used her crust recipe, which is very good!
     
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