Sour Cream Rhubarb Pie

A hint of orange flavor and a nice blend of spices complement the tangy rhubarb. I like to serve the pie while it's still warm. —Doreen Martin, Kitimat, British Columbia

TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling YIELD: 8 servings.

Ingredients

Pastry for single-crust pie (9 inches)

1/2 cup quick-cooking oats

1/3 cup all-purpose flour

1/3 cup packed brown sugar

1/2 teaspoon grated orange or lemon peel

1/3 cup cold butter, cubed

FILLING:

1 cup sugar

3 tablespoons cornstarch

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup sour cream

1 large egg, lightly beaten

3 cups chopped fresh or frozen rhubarb

Directions

1. Preheat oven to 400°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing topping and filling.

2. Mix oats, flour, brown sugar and orange peel; cut in butter until crumbly. 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 350°; bake until topping is golden brown, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

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