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    You are in: Home / Recipes / Sour Cream Rhuberry Pie Recipe
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    Sour Cream Rhuberry Pie

    Sour Cream Rhuberry Pie. Photo by Charlotte J

    1/3 Photos of Sour Cream Rhuberry Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Brooke the Cook in WI's Note:

    Rhubarb, blueberries and strawberries combine with fat free sour cream and a crumble topping to make a sweet creamy pie loaded with fresh summer fruits! I use a half of Shake-A-Pie Crust for my pie crust. Oh yeah, don't tell anyone, but its reduced fat and sugar too!!

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    Units: US | Metric

    • 1 (8 inch) unbaked pie shells


    Crumble Topping


    1. 1
      Preheat oven to 400.
    2. 2
      Filling: In a large bowl, combine rhubarb, strawberries and frozen blueberries.
    3. 3
      Sprinkle with sugar, splenda, cornstarch, cinnamon and nutmeg, if using. Stir to combine well.
    4. 4
      In a separate bowl, stir sour cream and egg whites until combined. Fold into filling mixture and set aside.
    5. 5
      Prepare crust.
    6. 6
      Topping: Stir together oats, brown sugar, flour and orange zest, if using. Cut in butter with pastry cutter until you have course crumbs. Then sprinkle 1 tablespoon cold water and used your pastry cutter to distribute - you should still have course crumbs.
    7. 7
      Pour filling mixture into pie crust.
    8. 8
      Sprinkle crumble topping over filling.
    9. 9
      If desired, cover edges of crust with foil
    10. 10
      Bake at 400 for 15 minutes. Then reduce heat to 350 for another 35-40 minutes, until topping is golden.
    11. 11
      Cool on wire rack completely before cutting. Since this is a sour cream pie, you'll need to store leftovers in refrigerator.

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    Ratings & Reviews:

    • on July 22, 2010


      This is a really wonderful pie! My family loved it and I will be making it again. Thanks for sharing!

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    • on May 26, 2010


      This is a great healthy pie that I'm sure that our diabetic daughter will like. The orange peel gives the topping a refreshing zip. After refrigerating the pie overnight, I must say it was better cold then the slightly warm piece we had last night. As you can see in one of my photos, I used a silicone ring to protect the edge of the crust from burning. This was the first time I used it and I'm happy to report that it worked *GREAT* I will make this one again. Thank you for posting the recipe. Made for *ZWT 6* I'm on Team *Ya Ya Cookerhood*

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 23, 2010


      I really liked that the idea of the pie, but I think it wasn't sweet enough for me. I used 1 cup sugar, frozen rhubarb, whole eggs, and replaced some of the cornstarch with flour. Oh, and I used fat free greek yogurt, which I think was my mistake. I'll try it again with fat free sour cream and more sugar and see if it is a 5 star pie for me. Thanks for the concept!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Sour Cream Rhuberry Pie

    Serving Size: 1 (160 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 287.3
    Calories from Fat 96
    Total Fat 10.7 g
    Saturated Fat 3.8 g
    Cholesterol 9.7 mg
    Sodium 160.0 mg
    Total Carbohydrate 42.8 g
    Dietary Fiber 3.4 g
    Sugars 16.3 g
    Protein 5.9 g

    The following items or measurements are not included:

    Splenda granular

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