Sour Cream Rhubarb Crumb Pie

I have been making this particular pie for so long that the paper is yellow with age! The topping gives this smooth and delicious pie an unexpected crunch!

• Ready In: 1 hr 5 mins
• Yields: 1 "10 inch pie"

Ingredients

• 1  10 inch  pie pastry

• Filling

• 4  cups fresh rhubarb, cubed
• 1 1⁄2 cups granulated sugar
• 1⁄3 cup all-purpose flour
• 1  cup sour cream

• Crumb Topping

• 1⁄2 cup all-purpose flour
• 1⁄2 cup brown sugar
• 1⁄4 cup  soft butter

Directions

1. Preheat oven to 450F degrees.
2. Arrange rhubarb in unbaked pie shell.
3. Mix together granulated sugar and 1/3 cup flour.
4. Stir in sour cream and pour evenly over rhubarb.
5. Combine crumb ingredients and sprinkle over filling.
6. Bake at 450 degrees for 15 minutes, then reduce temperature to 350F degrees and bake an additional 30 minutes or until fruit is tender, filling is set and crumbs are golden brown.