Tuesday, July 29, 2008

Rhubarb,Strawberry Streusel Pie

Line 9" pie plate with pastry.
Fill with 4 c. of cut up rhubarb
and 2 cups strawberries.
Mix with:
1 c. sour cream
1 1/2 c. sugar
1/3 c. flour
mix and pour over the fruit
Top with streusel:
1/2 c. flour
1/2 c. brown sugar
1/4 c. butter
Bake at 450 for 10 minutes then at 350 for 30-40 minutes.


8 comments:

  1. I made this pie yesterday and it was a hit! The only thing I found was that it was a bit too runny. What can I do in the future to make it less runny? The overall taste of the pie was phenomenal!

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  2. wqs the pie still warm?
    i find that it does that when it is warm, but after it has cooled completely it isn't really runny, just not as firm as a fruit only pie.
    i think that would have to do with the sour cream.
    try reducing the cream by half...that should help.

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  3. Hi have you tried this with Greek yogurt instead of sour cream?

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    Replies
    1. as a matter of fact i have. my daughter only tolerates yogurt of all the dairy products and i reduced the yogurt by half keeping the other ingredients the same and it works well.

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  4. My husband's grandma requested a rhubarb strawberry pie when they came to visit this summer. I made this one and it was a huge hit! She said she had made rhubarb/strawberry pies for most of her life and this was one of the best she'd had! It's a true winner and will be added to my recipes! Thank you.

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  5. I haven't been able to find rhubarb, will this recipe work with just strawberries?

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    Replies
    1. I have never tried that. But if you do, let me know how that turns out for you. Rhubarb is almost in season, so you don't have to wait to long to try it with both fruits :)

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    2. Okay, so this turned out pretty good with just strawberries. I used 4 cups of strawberries and was using yogurt so cut the cream amount in half. I followed everything else as the recipe stated. I think because the strawberries created so much juice mine was initially very runny. I baked it for 20 extra minutes. The streusal naver got very crispy, but again this may have been b/c of the extra juice from the strawberries. I haven't made a ton of pies, so I'm sure there is probably a trick to keep it from being so runny, I just didn't have the expertise to sort it out! It eventually firmed up a bit, but was still kind of all over the place once it was cut into.

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