Ingredients for Strawberry Rhubarb Sour Cream Pie With Crumb Topping
- Pie Crusts
- 1 1/4 cups granulated sugar
- All Purpose Flour
- 1 cup sour cream
- Fresh Rhubarb
- Fresh Strawberries
- 1/2 cup packed brown sugar
- 1/2 cup all-purpose flour (for filling) + 1/2 cup all-purpose flour (for topping)
- 1/2 cup cold unsalted butter
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How to Make Strawberry Rhubarb Sour Cream Pie With Crumb Topping
- Preheat oven to 425°F (220°C). Place oven rack in the lowest position.
- In a large bowl, gently combine 1 cup granulated sugar, 1/4 cup all-purpose flour, 1 cup sour cream, 4 cups chopped rhubarb, and 4 cups sliced strawberries.
- Mix until just combined; be careful not to overmix.
- Pour the fruit mixture into a 9-inch prepared pie crust.
- In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, and a pinch of salt.
- Cut in 1/2 cup cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the fruit filling.
- Place the pie plate on a baking sheet to catch any spills.
- Bake for 15 minutes at 425°F (220°C).
- Reduce oven temperature to 350°F (175°C) and continue baking for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool completely on a wire rack before serving. Best served slightly warm with a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
194g
Fat
47g
Carbs
24g
