[h=2]Rhubarb Crunch Pie[/h]
Delicious sour cream rhubarb pie with streusel topping
Servings: 8
Prep time: 25 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 35 minutes
Ingredients:
1 Pillsbury pie crust
4 cups fresh rhubarb
1 1/2 cups sugar
1 tsp. cinnamon
1/3 cup flour
1 cup sour cream
Topping
1/2 cup flour
1/2 cup brown sugar
1/4 cup butter, softened
1 tsp. cinanmon
Directions:
Preheat oven to 450 degrees. Line 9 inch glass pie pan with crust. Prick with fork and lightly press a piece of tinfoil over pie crust. Bake at 450 degrees for 10 minutes. Remove from oven and let cool. Mix sugar, cinnamon and flour and sour cream well with a whisk. Add rhubarb and stir well. Pour into cooled crust.
Mix topping ingredients well with a fork until crumbly and sprinkle on pie. Protect crust edges with pie guard or tinfoil around edges. Bake at 450 for 20 minutes. Reduce heat to 350 degrees and bake another 30-40 min till done.