Strawberry Rhubarb Sour Cream Pie With Crumb Topping

1. 1

   Set oven to 425 degrees F (will reduce heat later).

2. 2

   Make certain that oven rack is set to lowest position.

3. 3

   In a large bowl combine sugar, flour, sour cream (or yogurt if using) rhubarb and sliced strawberries; mix/toss to combine well.

4. 4

   Spoon into prepared pie shell.

5. 5

   In a small bowl mix together the flour and brown sugar.

6. 6

   Cut in the cold butter until crumbly.

7. 7

   Sprinkle on top of the fruit mixture in the pie shell.

8. 8

   Place the pie plate onto a baking sheet to catch spills.

9. 9

   Bake for 15 minutes.

10. 10

    Reduce oven heat to 350 degrees F and continue baking for another 30 minutes.

11. 11

    Best served warm with ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.