Monday, May 31, 2010

Sour Cream Rhubarb Pie

This is one of my all time favourite deserts! In reality though, I love any desert that has to do with rhubarb. Rhubarb pie, raspberry rhubarb crisp, strawberry rhubarb pie, rhubarb custard pie, rhubarb creme brulee, rhubarb coffee cake, rhubarb shortbread squares, rhubarb souffle ... you get the idea! This recipe comes from an Old Order Mennonite cookbook called "More Good Food That Really Schmecks". The cookbook, and the pie, have been favourites in our house for decades!

Sour Cream Rhubarb Pie
1 9" pie crust (recipe follows)
4 or 5 cups cubed fresh rhubarb
1 1/2 cups white sugar
1/3 + 1/2 cup flour (separated)
1 cup sour cream
1/2 cup brown sugar
1/4 cup soft butter

Preheat oven to 450 degrees.
Arrange rhubarb on bottom of pie crust. Mix sugar, 1/3 cup flour and sour cream; pour mixture evenly over rhubarb. Blend the remaining flour, butter and brown sugar until a crumbly mixture forms; sprinkle the mixture over the rhubarb.
Bake at 450 for 15 minutes, then at 350 for an additional 30 minutes, or until the fruit is tender, the filling is set and the crumbs are golden.

Double Pie Crust
2 cups flour
1 t sugar
1 t salt
1/2 cup Crisco vegetable shortening
1/2 cup Tenderflake lard
1 egg
2 T ice-cold water
1 T white vinegar

Mix flour, sugar and salt.
Cut fats into flour mixture with a pastry blender, until crumbly.
Whisk egg, water and vinegar until well mixed; pour over flour mixture and combine gently with a fork and then with your hands until mixture just comes together and pastry is formed into a ball; cover with plastic wrap and refrigerate for 15 minutes.
When ready to use, roll out on well floured surface.
yield: one double pie crust or two 9" bottom pie crusts

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