Strawberry Rhubarb Cream Pie
By
Spif, Master Chef, SPUD Culinary Institute
(Published: )
I've had some friends ask me "Strawberry Rhubarb pie is amazing - why on earth would you need to add cream?". Well, my friends, this is sour cream or plain yogurt and the tangy creaminess it adds makes a great taste even better. While we prefer sour cream at the SPUD Culinary Institute, a hearty plain (or vanilla, or even lemon) yogurt could work as well.
Prep Time |
Cooking Time |
Servings |
|
|
6 people |
Ingredients:
- Pastry for a single crust 10 inch pie
- 4 cups cubed rhubarb
- 2 cups sliced strawberries
- 1 cup sour cream
- 1 1/2 cups white sugar
- 1/3 cup flour
- Topping:
- 1/2 cup packed brown sugar
- 1/2 cup flour
- 1/4 cup soft butter
Sign in to add ingredients to cart
Directions:
Prepare pie crust and line a 10 inch or 9 inch deep dish pie plate.
Filling:
Mix together the sugar, flour and sour cream then combine with strawberries and rhubarb. Pour into pie shell.
Topping:
In a small bowl blend the flour and brown sugar. Stir in the softened butter until crumbly. Sprinkle over the pie mixture.
Bake at 450 degrees F for 15 minutes. Reduce heat to 350 and continue to bake for another 30 minutes. Remove from heat and let cool 10 min before serving