Rhubarb sour cream crunch pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pastry for 10-inch single-crust pie | ||
| 1 | Egg | |
| 1 | cup | Sour cream |
| 1 | cup | Granulated sugar |
| 3 | tablespoons | Cornstarch |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| 3 | cups | Rhubarb; coarsely sliced |
| ½ | cup | Rolled oats |
| ⅓ | cup | Packed brown sugar |
| ⅓ | cup | All-purpose flour |
| ⅓ | cup | Butter; softened |
| 1 | teaspoon | Orange or lemon rind; grated |
Directions
TOPPING
On lightly floured surface, roll out pastry and fit into 10-inch pie plate or quiche dish; set aside. In bowl, whisk egg with sour cream. Combine sugar, cornstarch, cinnamon and nutmeg; stir into egg mixture. Stir in rhubarb; spoon into pastry shell. Topping: In bowl, combine rolled oats, sugar and flour; cut in butter until crumbly. Stir in orange rind. Sprinkle over rhubarb filling. Bake in 400'F oven for 15 minutes. Reduce heat to 375'F and bake for 40 to 50 minutes longer or until topping is golden brown and filling is puffed and set. Serve warm. Makes 6 to 8 servings.
NOTES : Fresh or frozen rhubarb works equally well in this tangy pie with its crunchy topping. It's at its best when served warm and topped with a scoop of vanilla ice cream.
Recipe by: Canadian Living "Cooking for Company" Posted to MC-Recipe Digest V1 #953 by Bob & Carole Walberg <walbergr@...> on Dec 11, 1997