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Sour Cream Rhubarb Pie

Crust:

½ recipe All-Shortening Crust

 

Filling:

3 tablespoons flour

1 ¼ cups sugar

½ teaspoon salt

1 egg, beaten

1 cup sour cream

1 teaspoon vanilla

½ teaspoon lemon extract

3 cups rhubarb cut into ½-inch pieces

 

Preheat oven to 400⁰.

 

In large bowl, combine flour, sugar, and salt. Stir in egg, sour cream, vanilla and lemon extract. Mix well.

 

Fold in rhubarb; pour into unbaked pie shell. Bake for 15 minutes. Reduce heat to 350⁰ and bake for 25 minutes. (Meanwhile, prepare crumb topping: combine all topping ingredients in bowl until crumbly.)

 

Remove pie from oven and sprinkle topping evenly. Bake for 15 more minutes or until topping is browned.

 

Cool before serving and store in refrigerator.