Strawberry Rhubarb Sour Cream Pie With Crumb Topping

READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Set oven to 425 degrees F (will reduce heat later).
  • Make certain that oven rack is set to lowest position.
  • In a large bowl combine sugar, flour, sour cream (or yogurt if using) rhubarb and sliced strawberries; mix/toss to combine well.
  • Spoon into prepared pie shell.
  • In a small bowl mix together the flour and brown sugar.
  • Cut in the cold butter until crumbly.
  • Sprinkle on top of the fruit mixture in the pie shell.
  • Place the pie plate onto a baking sheet to catch spills.
  • Bake for 15 minutes.
  • Reduce oven heat to 350 degrees F and continue baking for another 30 minutes.
  • Best served warm with ice cream.