Rhubarb Sour Cream Pie Recipe 475

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat 1 1/4 cups sugar, sour cream, eggs and 2 tablespoons flour in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into pie shell.
• Bake for 30 minutes in the preheated oven. Meanwhile, combine 1/3 cup sugar, 1/3 cup flour, and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Set aside.
• Remove pie from oven. Reduce oven temperature to 350 degrees F (175 degrees C). Sprinkle topping mixture evenly over pie. Return pie to oven and bake until filling is set and crust and topping are golden brown, about 30 minutes.

Steps:

• 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., 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., Bake 15 minutes. Reduce oven setting to 350°; bake until topping is golden brown, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Add rhubarb, and toss until thoroughly coated. Pour filling into pastry shell.
• Bake in preheated oven for 50 to 60 minutes.

Steps:

• In a large bowl, combine sugar, cornstarch, cinnamon and nutmeg; beat in sour cream and egg.
• Gently fold in rhubarb.
• Pour into pastry shell.
• For the topping, combine oats, brown sugar, margarine, and flour; cut in the margarine until mixture is crumbly.
• Sprinkle the topping over the filling.
• Bake at 400F for 15 minutes. Reduce heat to 350F and bake for 35-40 minutes or until topping is golden brown.
• Cool pie on a rack, serve warm** or cool.
• **NOTE slicing this pie fresh out of the oven while still warm will be a little more difficult as the sour cream is still soft; if you want a nice slice that holds together, refrigerate the pie till cool then slice and heat a bit in the microwave if you would like it served warm.
• Refrigerate leftovers.

Steps:

• Combine all ingredients and spoonful into unbaked pie shell.
• Cover with top crust and bake at 400 degrees for 20-30 minutes or until done.
• If frozen increase baking time.

Steps:

• 1. Oven: 450 degrees and then 350 degrees
• 2. Put chopped rhubarb in bottom of unbaked pie shell. Even out the rhubarb.
• 3. Mix with a spoon, the egg, sugar, salt, tapioca and sour cream in a bowl until smooth. Pour the mixture over the rhubarb.
• 4. Put pie in oven and bake at 450* for 15 mintes. Reduce the oven temperature to 350* and continue to bake for 35 to 45 minutes longer or until filling has set. I had to bake this pie for an additional 15 minutes for the center to set. (I had 2 pies in the oven)

Steps:

• Mix together pie filling, Pour into 1- 10 inch unbaked pie shell.
• Mix topping ingredients and put on top of rhubarb.
• Bake at 450F for 15 minute.
• Then at 350F for 45 to 60 minute.
• Or until fruit is tender and filling is set.
• Cool.

Steps:

• Preheat oven to 450F degrees.
• Arrange rhubarb in unbaked pie shell.
• Mix together granulated sugar and 1/3 cup flour.
• Stir in sour cream and pour evenly over rhubarb.
• Combine crumb ingredients and sprinkle over filling.
• Bake at 450 degrees for 15 minutes, then reduce temperature to 350F degrees and bake an additional 30 minutes or until fruit is tender, filling is set and crumbs are golden brown.

Steps:

• Preheat oven to 375 degrees, with rack in bottom third. Stir together rhubarb, granulated sugar, cornstarch, salt, and lemon zest and juice in a large bowl; set aside.
• On a lightly floured surface, roll out 1 piece of dough to a 13-inch round, about 1/8 inch thick. Fit into a 9 1/2-inch deep-dish glass pie plate. Fill with rhubarb mixture, and dot with butter. Refrigerate.
• On a lightly floured surface, roll out remaining dough to a 13-inch round. Drape over filling. Trim edge to 1 inch. Fold edge under, and crimp as desired. Make five 2 1/2- to 3-inch slits in crust to vent. Refrigerate 15 minutes.
• Whisk cream and egg yolk in a small bowl. Brush over crust. Sprinkle with sanding sugar. Bake until bottom crust is golden and filling is bubbling vigorously, 1 hour 10 minutes to 1 hour 25 minutes. Cover with foil if browning too quickly. Let cool at least 4 hours.