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Rhubarb Sour Cream Pie

Rhubarb Sour Cream Pie

DeShawn Mitchell
A delightful dessert that perfectly combines sweet and tart flavors with a creamy sour cream filling and a crumbly topping.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 350 kcal

Ingredients
  

Pie Crust

  • 1 cup all-purpose flour
  • 0.5 cup unsalted butter cold

Filling

  • 4 cups fresh rhubarb chopped
  • 1.5 cups granulated sugar
  • 1 cup sour cream
  • 2 eggs
  • 1 tsp vanilla extract optional

Crumb Topping

  • 0.5 cup all-purpose flour
  • 0.25 cup brown sugar
  • 0.25 cup unsalted butter cold

Instructions
 

Prepare the Pie Crust

  • Combine flour and cold butter in a bowl until it resembles coarse crumbs. Add cold water gradually until dough forms. Wrap and chill for 30 minutes.
  • Roll out dough, place in a pie dish, prick with a fork, and blind bake at 375°F (190°C) with pie weights for 15-20 minutes. Remove weights and bake 5-10 minutes more.

Make the Filling

  • In a bowl, mix chopped rhubarb, sugar, sour cream, beaten eggs, and vanilla extract until well combined.

Prepare the Crumb Topping

  • Mix flour, brown sugar, and cold butter until crumbly.

Assemble and Bake

  • Pour filling into the pre-baked crust. Sprinkle crumb topping evenly over the top.
  • Bake at 425°F (220°C) for 15-20 minutes, then reduce to 350°F (175°C) and bake for 30-40 minutes until the filling is set and topping is golden.
  • Cool completely on a wire rack before serving.

Notes

  • 1- Use cold ingredients for flakier biscuits.
  • 2- Taste the apple filling and adjust spices as needed.
  • 3- Serve warm with ice cream or whipped cream for an extra treat.
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