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“From Elizabeth Baird's Summer Berries. I prefer nutmeg in the streusel topping.”
READY IN:
1hr 5mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Sufficient pastry for a 1-crust 10” pie (1.5L).
  2. Line a pie plate with the pastry.
  3. Preheat oven to 425°F (220°C).
  4. To make the filling: place sugar, flour, sour cream, egg yolk and rhubarb in a large bowl. Mix thoroughly, then spoon into the pie shell.
  5. To make the topping: mix the dry ingredients in a medium bowl, using a pastry blender, cut the butter into the mixture until it is crumbly.
  6. Spoon evenly over the rhubarb mixture.
  7. Bake for 15 minutes at 425F, then reduce heat to 350°F (180°C) and bake 30 minutes more or until the crumble top is golden and crisp, and the rhubarb is tender.
  8. Serve warm or cold.

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