Ingredients for - Sour Cream Rhubarb Pie
1.
Pastry for single-crust pie (9 inches)
2.
1/2 cup quick-cooking oats
5.
1/2 teaspoon grated orange or lemon peel
6.
1/3 cup cold butter, cubed
14.
3 cups chopped fresh or frozen rhubarb
How to cook deliciously - Sour Cream Rhubarb Pie
1 . Stage
Preheat oven to 400°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing topping and filling.
2 . Stage
Mix oats, flour, brown sugar and orange peel; cut in butter until crumbly. In a large bowl, mix sugar, cornstarch and spices; stir in sour cream and egg. Fold in rhubarb; pour into crust. Sprinkle with oat mixture.
3 . Stage
Bake 15 minutes. Reduce oven setting to 350°; bake until topping is golden brown, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.
Recipe information
Cooking:
25 min.
Servings per container:
8
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